Mango Semolina Cake Recipe / Mango Rava Cake Recipe with stepwise pics and a short YouTube video. Also, if you like my video, please share it and don’t forget to SUBSCRIBE to my channel. The speciality of this recipe is no flour is used, I know many of you may be wondering a cake recipe without flour? semolina/sooji/Rava is used here to prepare this yummilicious treat. Furthermore, no milk, butter, condensed milk or even essence nor electric beater is needed, just a blender/ mixer is enough. Curd, semolina, sweet mango pulp with some baking agents works pretty well and anyone can try it, the steps are so so simple. I want to blog this recipe for a long time before the mango season ends and finally done it today, at least at the 1st day of the month, a great achievement according to me. Ok folks, If interested check my Mango Cake Recipe and 100+ Lockdown Recipes.
Check my other Cake Recipes like
1. Wheat Jaggery Cake
2. Marble Cake
3. Kerala Fruit Cake
4. Vanilla Pastry Cake
5. Orange Cake
6. Strawberry Cake
Mango Suji Cake
Mango Semolina Cake Recipe / Mango Rava Cake Recipe requires no milk, butter, condensed milk or even essence nor electric beater. Curd, semolina, sweet mango pulp with some baking agents is enough and anyone can try it.
- 1¼ Cup Rava / Sooji / Semolina
- ½ Cup Mango Pulp
- ½ Cup Curd Link for Homemade Curd
- ¾ Cup Powdered Sugar
- ¾ Cup Oil
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 2 tbsp Milk
- ¼ Cup Tutti Fruiti
First, measure and keep all the ingredients ready. Peel the skin of the mango and scoop the flesh alone. Also, use fresh curd and it should be at room temperature. To a mixer, add the semolina.
- Pulse it once, if you have fine semolina in hand, skip this step. Then, add the powdered sugar, mango chunks, curd and oil.
- Blend it to a smooth paste without pouring any water. Transfer the batter to a mixing bowl.
- Keep it undisturbed for 15 to 20 minutes, so the semolina absorbs the moisture. Giving this resting time is important, otherwise, the cake turns hard and dry. By the meantime, measure and keep the remaining ingredients. Add 1 tsp of flour to the tutti frutti and mix well, else it settles at the bottom of the batter. Also, preheat the oven for 10 minutes at 180c.
- To the batter, add the baking powder, baking soda and tutti frutti (reserve a little to sprinkle at last).
- I used about 2 tbsp of milk to adjust the batter consistency. Then, brush a baking tray with oil and dust little flour all over or line it with a butter paper. Transfer the batter to the baking tray, then level it with a ladle/spatula and shake the pan twice, so that the air bubbles releases (Bread loaf Tin Size that I used is, L-7 inch, B-4 inch and H-3.5 inch)
Sprinkle the reserved tutti frutti over the batter. Place the tray in a pre-heated oven and bake it for 30 to 35 minutes at 180c or a toothpick inserted in the centre comes out clean. Once cooled, invert the tray on a plate and gently tap to remove the cake. Then slice it with a sharp knife.
Enjoy this Mango Semolina cake Recipe during teatime.
Recipe Video
Tips for Mango Rava Cake Recipe
1. Use ripe, sweet, deep yellow coloured mango for a nice taste and beautiful colour. I used Alphonsa mango.
2. Use fine semolina only, if you don't have in hand, pulse it once as I did.
3. Don't use sour curd otherwise the cake won't taste good and it should be at room temperature.
4. Use any flavourless oil only, else the cake smells bad or oil can be replaced with melted butter too.
5. I used unflavoured oil, it can be replaced with olive oil too and it gives a nice texture to the Mango Rava Cake Recipe.
6. Giving a resting time of 15 to 20 minutes to the batter is a must, otherwise, the cake turns hard and dry.
7. For more flavour 1 tsp of vanilla essence or mango essence can be used.
8. This cake stays good for 2 to 3 days at room temperature and 1 week under refrigeration, but warm it before eating.
9. Always cool this Mango Semolina Cake Recipe and then slice it, else it gets crumbled.
10. In Microwave: Preheat it and bake the cake in convection mode at 180c for 30 to 35 minutes.
Common Tips in Baking
- Baking powder cannot be substituted with baking soda, both are different.
- Ensure baking powder and baking soda are within the expiry date, else the cake won't raise and turns spongy.
- Don’t over whisk the batter, else the cake becomes hard.
- Once you prepare the batter, bake it immediately, otherwise, the baking powder de-activate and the cake won't raise.
- Choose correct sized baking tray, else while baking itself the batter overflows. To avoid this fill the batter to 3/4th of the tray.
- If the cake doesn’t get baked in the centre, cover the tray with an aluminium foil or butter paper and bake for another 10 minutes.
Mango Semolina Cake Recipe
Method for Mango Semolina Cake Recipe
1. First, measure and keep all the ingredients ready. Peel the skin of the mango and scoop the flesh alone. Also, use fresh curd and it should be at room temperature. To a mixer, add the semolina.
2. Pulse it once, if you have fine semolina in hand, skip this step. Then, add the powdered sugar, mango chunks, curd and oil.
3. Blend it to a smooth paste without pouring any water. Transfer the batter to a mixing bowl.
4. Keep it undisturbed for 15 to 20 minutes, so the semolina absorbs the moisture. Giving this resting time is important, otherwise, the cake turns hard and dry. By the meantime, measure and keep the remaining ingredients. Add 1 tsp of flour to the tutti frutti and mix well, else it settles at the bottom of the batter. Also, preheat the oven for 10 minutes at 180c.
5. To the batter, add the baking powder, baking soda and tutti frutti (reserve a little to sprinkle at last).
6. I used about 2 tbsp of milk to adjust the batter consistency. Then, brush a baking tray with oil and dust little flour all over or line it with a butter paper. Transfer the batter to the baking tray, then level it with a ladle/spatula and shake the pan twice, so that the air bubbles releases (Bread loaf Tin Size that I used is, L-7 inch, B-4 inch and H-3.5 inch)
7. Sprinkle the reserved tutti frutti over the batter. Place the tray in a pre-heated oven and bake it for 30 to 35 minutes at 180c or a toothpick inserted in the centre comes out clean. Once cooled, invert the tray on a plate and gently tap to remove the cake. Then slice it with a sharp knife.
Enjoy this Mango Semolina cake Recipe during teatime.
Mango Rava Cake Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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