Mango cake with atta, fresh mango puree, butter, butter milk and chia seeds as main ingredients. Make this eggfree cake for your kid’s snack box or even as a snack.
I bake very rarely because of the fear that I would mess up and all the effort, ingredients go waste. It will again take a lot of months for me to again gather confidence and bake. Both cookies and cake. Somehow though it is very simple just to exactly follow the recipe. Also it takes more time than I try everyday regular recipes. Not to mention the mess I make to clear up and wash. And if all these goes for waste, I can’t take it.
I was seeing a recipe of mango cake here for a long time and adapted the recipe to my convenience and ingredients availability. Today I was determined to try this out as it has been a long time I baked and also had some ripening mangoes to be used without wasting. It turned out well and I am sure Aj would also love this.
- I powdered 1 tbsp of chia seeds in mixer and measured 1 tbsp from it. Mix 1 tbsp of powdered chia seeds with 3 tbsp of water in a bowl and set aside.
- Place pulp of an alphonso mango or any sweet ripe mango (scoop using a spoon) in a blender. Puree smoothly.
- Preheat oven at 350 F/ 180 deg C. Grease a pan with butter and dust with little flour. Tap off excess. I lined the bottom with butter paper too for easily taking out.
- Take butter (at room temperature) in a mixing bowl and beat until pale.
- Add sugar and beat again until fluffy.
- To this, add soaked chia mixture and mango puree.
- Mix well, add butter milk, vanilla essence, lemon juice and mix well.
- In a separate bowl, mix or sieve together flour, baking powder, baking soda, salt and powdered cardamom.
- Add the dry ingredients to the wet ingredients in the other bowl and mix / fold gently using spatula.
- Add lemon zest lastly and fold in without over mixing. Transfer the cake batter to the pan.
- Spread evenly and tap gently to remove any large air bubbles. Bake for 45-50 mins or until a toothpick inserted comes out clean. You can cover the top with butter paper too to avoid browning of top.
- Once done, cool for 5 minutes over wire rack and invert over the wire rack to cool completely before serving. Cut into squares with a sharp knife dipped in hot water each time you cut.
Stays good for 3 days in fridge. Consume within 24 hours if at room temperature.