Cardamom Mango Cakes

I bought a new mini bundt pan few days back, and I was very excited to try this out. There was a plan to bake these Mango Cakes for long, but that not happened for many reasons. I’ve made some elaborate cakes for some family celebrations in the past two months, and summer vacation was going on, so there was no pressure to pack different tiffin for Sufi every day. But now the school has reopened and that demand for cakes and muffins arises as well, so I’ve to think new recipes to please her taste buds. 🙂

These soft, moist cakes are eggless and butter free, so you can call them low fat cakes. They have the goodness of mango pulp and the aroma from freshly pounded cardamoms. A match made in heaven. You need just one bowl to whisk all the ingredients and the cakes will be ready in no time. So don’t wait, bake a batch quickly before mangoes disappear from market.

Cardamom Mango Cakes
Cardamom Mango Cakes

Cardamom Mango Cakes

Yields: 9 mini cakes

Ingredients

  • All-purpose flour/Maida- 1 cup
  • Salt – ¼ tsp
  • Baking soda – ½ tsp
  • Baking powder – 1 tsp
  • Green cardamoms- ½ tsp (powdered)
  • Brown or White caster sugar/Powdered sugar- – ½ cup
  • Vegetable oil/Olive oil – 1/4 cup
  • Mango pulp of 2 ripe mangoes
  • Milk – ½ cup

Method

Peel and cut mangoes into pieces. Grind them into a smooth pulp using your mixer/grinder. Keep aside.

Preheat the oven to 170 C. Line a cupcake tin with paper liners. If you’re using a mini bundt pan just like me, then grease the pan with generous amount of butter and dust with flour.

In a bowl add flour, sugar, baking powder, baking soda, cardamom powder and salt. Whisk well. Add milk, mango pulp and vegetable oil into this. Whisk well until a smooth lump free batter forms.

Scoop the batter into the prepared cupcake tin, about three fourth full and bake for 25 minutes or until a toothpick inserted in the centre comes out clean.

After baking transfer the cakes to a cooling rack and leave there till they cool completely. Store them in an airtight container, consume within 3-4 days. To be on a safer side, I’ll advice to keep them in the refrigerator, as weather is humid now.

Happy Baking! 

Cardamom Mango Cakes
Cardamom Mango Cakes
Cardamom Mango Cakes
Cardamom Mango Cakes
Cardamom Mango Cakes
Cardamom Mango Cakes
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