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Mango Semolina Cake
Sapana Behl
A super soft, delicious and guilt-free mango semolina cake that is eggless and butterless with low sugar and is perfect for evening tea time snacking.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course
Cakes, Dessert, Snack
Cuisine
Indian
Servings
6
People
Calories
326
kcal
Equipment
Mixing Bowl
Loaf tin
Ingredients
1x
2x
3x
1 1/2
cup
fine semolina
1 1/4
cup
mango puree
1/4
cup
oil,
any flavorless oil
1/2
cup
yogurt
1 1/2
teaspoon
baking powder
1
teaspoon
baking soda
1
teaspoon
cardamom powder
1/2
cup
sugar,
I used less as I wanted a low sugar cake
Instructions
Preheat oven to 350°F and line a 7 or 8" loaf tin with parchment paper or grease with oil and dust with semolina.
In a mixing bowl sift together semolina, baking powder and baking soda. Stir in cardamom powder.
Add oil, yoghurt and mango puree and whisk to combine.
Transfer the mixture to the prepared pan, tap on counter.
Bake in the oven for about 50 minutes or until a skewer inserted in the centre of the cake comes out clean.
Remove the cake from oven, let it cool for 10 minutes in the pan.
Cool completely on wire rack. Slice and serve the cake.
Video
Notes
Store the cake in the refrigerator but let me tell you it won't last to store.
Nutrition
Serving:
2
Slices
Calories:
326
kcal
Carbohydrates:
53.3
g
Protein:
6.2
g
Fat:
9.8
g
Saturated Fat:
1.4
g
Cholesterol:
1
mg
Sodium:
219
mg
Potassium:
243
mg
Fiber:
2.2
g
Sugar:
22.2
g
Calcium:
66
mg
Iron:
2
mg
Keyword
eggless semolina cake, mango rava cake, mango semolina cake, mango suzi cake
Tried this recipe?
Mention
@Behlsapana
or tag
#cookingwithsapana
!