Eggless Mango Cake

Eggless Mango Cake

Baking is so relaxing these days. I find myself wanting to bake if I feel very stressed. It is a bit strange therapy for me, but it works and what better than having something yummy to eat at the end of a stress relieving session. I somehow avoid eggs in my baking mainly because not everyone in my family eats eggs and I noticed that not all my readers eat eggs. Many have been quite keen on eggless recipes and I am trying to make as many as possible. I am trying to perfect my cake making or any baking skills and have been reading a bit about it. This cake recipe, which is dairy free and low in fat, is very easy. However, it is following the nuance disciplines while baking that makes a difference. I was trying my best to make a moist and crack free eggless cake. Even professional bakers get cracks but they tend to cut the top off. Anyway, I tried a few tips I learned over the last few days. Right from sifting the flour – this helps aerate the flour so it will rise. Next is fold the batter slowly in only one direction and just until no lumps can be seen. Anymore mixing will make the cake hard. Tapping the cake tin filled with batter to allow excess air to escape. And most important, have the patience to wait until the cake has cooled before cutting it. Result, a cake that got good feedback from a number of people who tasted it. I used blueberries for topping; you could use any fruit of choice or even skip it.

1.5 cups all purpose flour
1.5 cups mango pulp
2/3 cup sugar
2 teaspoons baking powder
Couple of pinches of salt
1/3 cup oil
½ teaspoon almond extract/vanilla essence
2 tablespoons flaked almonds
Handful of blueberries

Preheat oven to 180degC and grease the cake tin sides and line the bottom with greaseproof baking paper

Put some blueberries on the base of the cake tin and also the almond flakes

Sift the flour and baking powder together

Add the salt and sugar to the flour and mix well

Add the mango pulp, oil, almond extract and gently fold in until just combined. Do not over mix the batter

Pour batter into the prepared cake tin and level it. Gently drop the cake tin about 10 times from about 3-4 inches height. This is to allow excess air entrapped to escape so cake rises well

Bake for 30 minutes or so (until a skewer inserted at the centre comes clean)

Cool in the tin for 5 minutes, then open the tin and cool the cake in cooling rack. Put a sheet of baking paper on the rack before placing the cake so the rack does not damage the cake. Also peel off the baking paper from the cake

Once completely cooled, cut and indulge!