Hello all Mango lovers out there, today I am so happy to share my Eggless Mango and Semolina Cake recipe. During my last visit to the beautiful island of Mauritius spending the New Year with my family and friends, I had the urge to try out this new recipe. Since it was the mango season I was so lucky to have mangoes in abundance, being able to pick mangoes from the tree and eat. The pleasures of picking these delicious fruits straight from the tree cannot be described in words, it’s simply a delight. The mangoes were so ripe, juicy and sweet and we had so many of them. The first thing that came to mind was to make some delicious desserts and cakes.
I knew it was a success when my Mum asked me to bake it again for her, my mum loved it so much!! for me that was baking accomplished since my best cook my mentor approved it xxxxx A winner !!!
I was also very privileged to have this cake recipe featured in the Brilliant Baking Magazine.
In addition, with the not so ripe ones we made “achards”, “kucha”, fruits salads, pickles and “mangues confits”, these confits are best eaten after they have been left to pickle even more in the sun……with added chillies !..hmmmmm (this one many of you out there reading it will start salivating), you now what I mean!!!! As I love baking I could not resist but to make an easy but delicious eggless mango and semolina cake using the sweet, ripe mangoes.
Ingredients ( Serves 6-8) Preperation time: 20 mins/ Baking time: 30-40 mins
For a Gluten free option: See remarks below
- 225g (8 oz) butter, softened
- 225g (8 oz) caster sugar
- 175g (10 oz) self-raising flour (replace with 275 gms gluten free flour and also exclude semolina flour)
- 100Gg coarse semolina flour
- 2 teaspoons baking powder
- 125gms natural yoghurt
- 450 mls mango purée (3-4 fresh mangoes). Alternatively you can use pureed tinned mangoes.
- Keep some of the purée mango for decorating which will be made into a mango glaze to drizzle on top.
Mango glaze Topping:
50g (2 oz) granulated sugar (This will depend on how sweet the mangoes are)
- Cut a rectangle of non-stick baking parchment to fit the base and sides of a traybake tin or roasting tin, 30 x 23 x 4 cm (12 x 9 x 1 ½ inches).
- Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Pre-heat the oven to 160°C/325°F/Gas 3.
- Place the softened butter and sugar into a large bowl and beat well for about 2 minutes until well blended, an electric mixer is best for this but if you do not have an electric mixer you can also beat by hand with a wooden spoon.
- Add the yoghurt and mix well.
- In a large bowl sift the self-raising and semolina flour together with the baking powder. Fold in the sifted flour into the creamed mixture.
- Next pour the mango purée and fold into the mixture.
- Turn the mixture into the prepared tin, level the top gently with the back of a spatula.
- Bake in the middle of the pre-heated oven for about 35-40 minutes or until the cake a spring back when pressed lightly and is beginning to shrink away from the sides of the tin. Alternatively a skewer inserted into the middle of the cakes comes out clean.
- Allow the cake to cool in the tin for a few minutes then lift the cake out of the tin still in the lining paper. Carefully remove the paper and put the cake onto a wire rack.
- To make the topping, in a pan take the sugar and mix with the remaining mango purée, stir on a medium heat until the sugar has dissolved. Turn the heat off remove pan from the heat and leave the mixture to cool. Once it’s cool spoon this mixture over the cake. Cut into about squares and enjoy.
Other topping suggestion:
Mango Cream Cheese Frosting:
- 250 gms cream cheese
- 50 gms butter at room temperature
- 200 gms icing sugar, sifted
- 200 gms mango purée
- Using a hand mixer beat cream cheese until softened.
- Add the sifted icing sugar and beat until light and creamy.
- Fold in the mango purée and mix well.
- Use right away or refrigerate until ready to use.
- Using a palette knife spread the mixture over the cooled cake, cut into slices and serve