Summer is the most exhilarating season for me. It brings along the most awaited fruit of the year, Mangoes! Be it the local produce or the king of Mangoes, the Alphonso, these creamy fruits could be just devoured in large amounts by most of the people who go crazy about this fruit.
I was more excited this season because I had a hunch that we might be able to savor the exotic Mangoes that grow in Shimoga. My dream came true when an article appeared on the newspaper that linked to www.malnadmangoes.com. The Mango orchard is quite close to the place where we stay (Outskirts of Shimoga) and is called by the name Aphrodite’s Orchard owned and maintained by Mr. Raheel. The day we visited his orchard we were hosted well by Mr. Hameed, his brother. Unfortunately I didn’t take my wonderful companion (my camera) along. How I wish I could take some pictures of the vast and pretty Mango orchard! One must appreciate the owner’s effort to satisfy the needs of Mango lovers.
The day I had been to the orchard for the Mango picking, the Alphonso Mangoes were just harvested. I was happy to notice that the ripening process of Mangoes was a natural one. The Mangoes were harvested, covered with hay and left to ripen. My eyes were stuck on those beauties and for a moment I wanted take all of them home. Eventually we only bought a few kilos. :P
I decided to bake a cake with these Mangoes. I wasn’t certain as to how it could taste with wheat flour. Cardamom and whole wheat make a good pair in terms of flavor. I used this trick and measurements were adjusted.
The cake was done in no time and was tested by him. He went for a another slice thereafter and I was sure that I had made no mistake using whole wheat flour, Mango and cardamom in a cake.
For every Summer season this cake could be baked just for celebrating the goodness of Mangoes!
Eggless Whole Wheat, Mango and Cardamom Cake
This cake is an eggless version of a whole wheat and cardamom cake. I liked to eat it plain, but you could top it with chocolate syrup or ganache too.
Ingredients:
- Dry Ingredients
- Wheat Flour - 1.5 cups
- Jaggery - 1/2 cup, Powdered/Grated (use 2/3 cup for more sweetness)
- Baking Soda - 1/2 tsp
- Baking Powder - 1/2 tsp (Use Double-Acting baking powder)
- Elaichi Powder (Cardamom Powder) - 2 tsp
- Table Salt - 1/8 tsp
- Wet Ingredients
- Mango Pulp (Puree) - 1 cup (Use ripe Mangoes.)
- Milk - 1/2 cup
- Vegetable Oil - 8 tbsp
- Vanilla Extract - 1 tsp
- Others
- Vegetable OIl - 1 tsp (For greasing the cake tin)
- Wheat Flour - 2 tsp (For dusting the cake tin)
Instructions:
Step 1: Grease the cake tin with oil. Dust with flour and tap the excess flour off the tin. Keep the cake tin aside
Step 2: Pre-Heat the oven to 180°C / 350°F for 10 minutes.
Step 3: Sift the Wheat flour, baking powder, baking soda at least three times. Assemble all the dry ingredients in a mixing bowl.
Step 4: In a separate bowl mix Mango puree, oil, vanilla extract, milk and jaggery using a whisk. Add this liquid mixture to the flour mixture. Mix gently with a spoon or spatula. Do not over mix just fold in. Avoid using a beater for this. You could add a few tablespoons of milk if you feel that the batter is too tight.
Step 5: Pour the batter into the prepared cake tin and tap the tin on the counter to ensure the batter levels out and all the trapped air bubbles escape.
Step 6: Bake in a pre heated oven for 180°C / 350°F for 20-25 minutes or bake until a toothpick inserted into the center of the cake comes out clean.
Step 7: Once removed from the oven, let the cake cool completely on a cooling rack. Slice and serve accordingly.
![[New recipe on the blog! Click link in profile for the detailed recipe]
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During my teen years, there have been protracted, deep-rooted consciousnesses of my own self, when I used to cook during the months of time offs! The months of dog days in Mangalore were humid and I was blithely settled in one corner of the city with my parents in a mellow, petite and snug home in the coastal city of Mangalore.
All along my juvenile years, cooking was by oneself an experimental venture and unlike today, there were absolutely no coercions to cook too. It was such an intermittent affair, that it used to be a lapse, sometimes, the flavours of whatever the outcome was, were too acute and I even don’t know what went into those experiments.
Of all the recipes or attempts to cook, I’d make these lovely fried potatoes which was taught to me by my sister in our early years of schooldays. Peeled and sliced potatoes are enamelled with the most elementary spices of all and bathed in semolina, just to be pan fried in ghee!
These are so enslaving, yet made in such a healthy way. This is incipiently a Goan recipe, called Batata Kaapa/Kaappa/Kaap and its likewise a favourite in Konkani homes in Mangalore. The nomenclature is a Konkani one, where ‘Batata’ connotes to ‘Potato’ and ‘Kaap’ is something that refers to anything that is fried. As a matter of fact, a similar recipe is even made in Maharashtra with eggplants.
These are remarkably uncomplicated to fashion and you can fascinate your children into making these alluring crusty potatoes that just goes so well with any kind of food, be it, the South Indian rasam or the Jeera Pulao.
#quietmoments #exceptionalstilllife #recipes #batatakaap #batatas #friedpotatoes #potatoes #poetryofsimplethings #thewonderinglight #jj_still_life #knowyourrice #loveforrices #beautyinsimplicity #brightboldhome #verilymoment #vintage #foodygramskarnataka #goanfood #mangalorediaries #mangaloreculture #goancuisine #coastalliving #karnataka_focus #nourishingtraditions #stylingmycreativity #stilllifegallery #stilllife #stylingtheseasons #darkandmoody #darktablemood](http://foodforjoy.in/wp-content/plugins/instagram-feed/img/placeholder.png)
Hi Pratiba,
I tried this cake today, taste was good but texture was not at all like a cake, it was more like halwa..Is that the expected texture, please let me know? Any thing that can be done to improve the exture to like a cake? IS it the wheat flour or jaggery that causes this different texture?
Uneven oven cooking temperatures can cause the halwa like texture. Make sure both oven rods are being used to heat the cake. Do let me know if you need more help!
Hi, Than you for your feedback. This cake turns out spongy like a normal cake and its mildly sweet. The leavening agents have to be fresh. Can you put up the ingredients measurements you used?
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Can I use canned mango pulp? It might be a bit runnier, would that change the texture of the cake? Also, can I use plain sugar instead of jaggery? I noticed you use jaggery in quite a few of your cakes. Or can jaggery be substituted by brown sugar?
Canned Mango pulp is fine. But you need to adjust the addition of Jaggery accordingly. The combination of Whole Wheat flour and Jaggery is more flavorful. You can use brown sugar although you may not get the same flavor as that of Jaggery.
Dear Pratibha,thanks for a healthy and perfect recipe.I made it in form of cupcakes and kids in my family gobbled them in minutes!
Great presentation,amazing pics ,superb recipe.All in all ,am so happy i could reach your blog….thanks again!
Thank you Shubhangi :) So happy that your kids loved it. :)
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hi
tomorrow is my husband’s budday n he is a huge mango fan and i m a health freak! i want to bake a cake for him myself (this will be my first time) your recipe seems to fit the bill perfectly!
i have one question, i actually wanted to bake an upside down mango cake. do you think i can combine that idea with your recipe?! since i dont have time to do experiment i thought i will check with you before i venture
thanks
ami
Hello ami, I love your idea of using this recipe for a Mango upside down cake. You will get a moist and softer cake. To give you an idea, use around 3 ripe mangoes. Peel the skin and cut them into lengthwise slices and keep them in a bowl. Squeeze about half a lemon juice on top and keep aside. Then in a saucepan melt a stick of butter and then add half cup of powdered sugar (you can use normal or brown sugar). Simmer until the mixture starts bubbling and all the sugar dissolves. Then pour this caramel into your cake tin and then on top of this arrange the mango slices without leaving any gaps. Set this aside. Then you can head over to make the cake batter. After making the batter pour the batter gently over the slices without disturbing the slices of mangoes. Bake at the given temperature. Its best if you serve the slices warm with whipped cream.
Let me know how it goes. All the best :)
Hi Pratibha. I reached your blog when searching for a mango cake recipe. I finally tried this today. It tasted good and mine looked pretty much like your cake.Thank you.
Thank you Ashwini. So happy that it turned out good for you too. :)
Hello Pratiba. Loads and loads of hugs and kisses to you and your food journal. :-) Baked the cake today with alphonsos and dear the cake came out gorgeous. tasted mildly sweet and heavenly. i think 2/3 cup of jaggery is more appropriate. i simply topped every slice with whipped cream and chopped mangoed. they were yumfect . my little 5 yr old nephew loved it. I’ll try cup cakes next time. thanks a lot for the recipe. lots of <3 to you :-)
Thanks Jayashree. The elaborate comment shows it all :) Whipped cream is a wonderful topping for cakes. Makes the best icing. Thank you for the lovely feedback.
What size of pan do you use? From the picture, it seems smaller than 8 inches in diameter? Can’t wait to try this!
Janet: It is a 7 inch round cake tin.
Loved your bio.. Thanks for sharing so many recipes.. I just tried your mango cake and I used Maaza juice since mangoes are not in season. .. The outcome was wonderful. I had a nice flavorful cake.. Thanks… :)
Looks superb and love the clicks… First time here, Glad to follow you to be in touch with you..
-Mythreyi
Yum! Yum! Yum!
Thanks Mythreyi :)
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wow nice flavorful cake loving it can I have a piece plz
Sure. Before the season ends of course :) Thanks a lot :)
Wow!! That was indeed a very nice compliment to get and that too from a Lady (which matters). Thanks a lot. I was fascinated by your recipe and how nice the final product has turned out to be. Sure looks yummy and am sure it tasted divine too. Can I send your link to my customers across Bangalore and Bombay so that even they can try it out ? Of course assuming that they have any mangoes left till now. Cheers.
Sure :) That would be my pleasure. Thanks a lot for stopping by here. Happy to have you here Raheel. :)
Malathi: Thank you. I hope you would give it a try.
Suneetha: Thats a sweetest compliment :) You could drop in any time.
Sharmila: Thats great. I was just wondering about bread pan for this cake. You could call it Mango bread :)
ur cakes are always a hit in my family. this one turned out great too. i baked it in a bread pan. Thanks a lot Pratiba
PS. nice hand writing :)
very intense pictures. feel as if they are talking to me. i have tried your vanilla cake which we loved. cant wait to make this before season closes. wish i was in Shimoga.
Perfect. I love your presentation. The cake looks ultra soft :) I could imagine the flavours. wonderful.