Eggless Mango Sooji Cake | Mango Semolina Cake Recipe | How to Make Easy Mango Sooji Cake

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This Mango Semolina Cake is an Indianised take on the much popular and delicious dessert from Middle East - Basboussa, the only difference being the absence of sugar syrup that is poured on the latter after baking. Instead, this cake uses fresh mango puree which makes it super moist and off-course super delicious. If you are a mango lover, I must say, this recipe is a keeper; plus it is super easy to make - all you need is few ingredients and just one bowl to mix the batter. So lets get started!


Mango Sooji Cake | Mango Semolina Cake Recipe


INGREDIENTS

  • Fine Sooji/ semolina/ rawa - 1 cup
  • Maida - 1/4 cup
  • Desiccated coconut powder - 1/4 cup
  • Fresh or Canned Mango puree - 1/2 cup (Reduce the quantity of sugar if using canned puree)
  • Thick yogurt - 1/4 cup
  • Oil - 1/2 cup
  • Milk - 1/4 cup
  • Powdered sugar - 1 cup
  • Baking powder - 1 tsp
  • Baking soda - 1/4 tsp
  • Mango essence, optional - 1/2 tsp

Mango Sooji Cake | Mango Semolina Cake Recipe


METHOD

  • Preheat the oven at 170 degrees C.
  • Grease and line a 6 inch baking tin, any shape that you like.
  • In a bowl, combine all the wet ingredients.
  • Next, whisk in all the dry ingredients until well combined.
  • Cover and let the batter rest for 15-20 mins.
  • Transfer the batter to the lined tin and bake at 170 degrees for about 35-40 mins.
  • Check the doneness of the cake with the toothpick test.
  • Let the cake cool down completely before un-moulding and slicing.

Mango Sooji Cake | Mango Semolina Cake Recipe


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