![mango cake mango cake](https://www.urdupalace.com/wp-content/uploads/2016/11/mango-cake-recipes.jpg)
You could try using yogurt (plain thick curds) or agar agar mixed in water or even applesauce in the place of eggs. I knew you’d ask this! While I always prefer baking with eggs I do understand that for many of you, your diets may restrict the consumption of eggs. Is there an eggless option for this cake? In this case just add 2-3 teaspoons of warm milk at a time while folding the batter until you get the desired consistency. Do note that the consistency of the batter may vary, as in, it will be slightly more runny than it is now What if my batter is a bit stiff?ĭepending on the consistency of the butter at the time of using (too soft or just right) and the texture of the flour used, the batter may be slightly thick. Yes you can use oil instead of butter, just replace 1/2 cup (100 grams) butter with 1/2 cup (120ml) oil. Pin Can I make this cake with oil instead of butter? I would recommend using pure vanilla extract if you don’t have the mango essence as it will help eliminate the eggy aroma that pound cakes tend to emit. While the addition of the essence definitely enhances the aroma of the cake at the time of eating it is totally optional. However if you are using frozen mangoes, then it would be ideal to thaw them slightly before pureeing. Mangoes are naturally sweet when they are ripe, so canned ones may be a bit too sweet, in which case you can reduce the sugar slightly. Simple! I don’t have any fresh mangoes, can I use canned or frozen ones?Īs long as the canned mangoes are sweetened in sugar syrup you can use them. The lighter the colour of the pulp, lighter the colour of your cake. As you can see, my cake has a deep saffron colour as I used mango pulp that was deep orange-yellow in colour. The flavour and colour of your cake will greatly depend on the sweetness and colour of the mangoes.
MANGO CAKE FULL
You can use any kind of full ripened mangoes such as kesari, badami or chaunsa (which we get in the UAE).
![mango cake mango cake](https://3.bp.blogspot.com/-N_OVPr4wVU4/WtC4hncMY3I/AAAAAAAAGz8/W7XSxtCAfPsDGhqvK1aTanA1H-PDIeH7wCLcBGAs/s1600/IMG_2624.jpg)
My family loved it, I hope you do too!įor this recipe I have used Alphonso mangoes (also known as apus/hapus mangoes in India). It was buttery and the texture was just right.
![mango cake mango cake](http://www.the350degreeoven.com/wp-content/uploads/2011/05/DSC_0589.jpg)
So basically this cake had all the features of a classic sponge cake with the aroma and flavour of mangoes without them being too dominating either. What I liked about this cake was that it told me it was a mango cake without telling me it was a mango cake – I am not sure you have caught on to that trend (tell me you are …. I have tried this recipe twice before sharing it with you, ofcourse, the first time was good too, it was made with oil and it was quite okay too. This year I was not sure of even getting proper mangoes in order to experiment with them but just last week I managed to find some and have been going beserk with them. Some recipes called for oil instead of butter, some others were without eggs but while they all turned out pretty okay, our tastebuds wanted some more – perhaps the taste of that classic pound cake with the goodness of mangoes. Over the years I have tried so many different recipes but none satisfied me.
![mango cake mango cake](https://fromykitchen.com/wp-content/uploads/2020/05/20200507_155021.jpg)
Mango Cake! Folks I am so thrilled to share the recipe and a video of how I made a simple yet delicious mango cake at home.