Mango Semolina Cake
Try this Mango Semolina Cake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon baking powder
- 3/4 cup sugar
- 1 cup of semolina/rava/sooji ( i used the fine variety)
- 1 cup mango pulp (ready made/canned/fresh mango pulp-i u
- 1/4 cup oil- any flavorless oil
- 1/2 tsp ground cardamom (optional)
- 1/4 cup chopped nuts for garnish i used pistachios because they add a nice color and texture (optional)
- Carbohydrate 3.91183332539684 g
- Cholesterol 3.26666666003912 mg
- Fat 0.718666665208606 g
- Fiber 0 g
- Protein 2.70316666118237 g
- Saturated Fat 0.447533332425359 g
- Serving Size 1 1 loaf cake (190g)
- Sodium 41944.3901201358 mg
- Sugar 3.91183332539684 g
- Trans Fat 0.03674999992544 g
- Calories 33 calories
Pre-heat the oven to 170 degrees C.Mix the semolina with sugar, cardamom and baking powder.Next, add oil and mix well. Finally add the mango pulp and mix again. Let it sit for 15 minutes.Pour the batter in a greased loaf/ 6 inch round pan and garnish with nuts of your choice.Place in the oven and bake for 30-35 minutes. Keep a close watch after 25 minutes, if it starts browning too quickly, lower the temperature a bit.Check with a toothpick in the center of the cake to see if properly baked. If it comes out clean then remove immediately. If it is kept for a longer time, the cake will develop a crust on the top.Allow to cool completely and then cut and serve.
