For starters let us talk mango. Indian grown Mangoes are extremely juicy and delectable. It is the national fruit of India and come summer every household in India goes crazy buying this fruit, it is bought by the dozens and it is a common reason of arguments among sibling for the last slice. Mangoes are like one of our priceless trophies. Hence it should not come as a surprise that I only use mango pulp from the Indian grocery store for this recipe. The mango pulp is from a variety of mango called Kesar which has a bright hue and is extremely sweet too! This really elevates the color and taste of the cake. However, you can feel free to use whatever mango pulp you like, fresh, frozen, or canned. You need to use thick pulp for the recipe. If you use pulp that is not thick and the cake batter is not thick then let it stand aside for 20 minutes, until the mango pulp is absorbed by the semolina. Semolina has a sandy texture and that is what gives this cake a great texture.
The second most important ingredient that makes this cake above and beyond ordinary is green cardamom. Green cardamom is an intensely aromatic spice which is used in a wide variety of sweet and savory Indian dishes. Nonetheless ground green cardamom dominates the sugary realm of Indian desserts with its aromas. Alongside that is almost always ghee and that is my preferable choice of fat in this cake. Ghee has a distinctly sweet and nutty flavor and is great for people with a dairy sensitivity. You can use whatever fat you like listed in the recipe and they all taste great. But its Ghee that is the third special ingredient in the cake for me.
These unique fragrances make the cake incredibly special for me. A sniff of these familiar aromas provokes vivid memories. It sparks powerful childhood emotions and celebrations. I really hope you enjoy this cake as much as I do.
Total time – 50 mins
Active time – 10 mins
Yields – Standard Loaf pan
INGREDIENTS
- 1 cup of semolina (fine variety)
- ¾ cup sugar
- 1 cup Mango pulp (canned/fresh /frozen)
- 1/4 cup Ghee/ butter or any flavor-less oil
- 3/4 cup sugar
- 1 teaspoon baking powder
- ½ tsp ground green cardamom
- ¼ cup chopped nuts for garnish (almonds or pistachios)
INSTRUCTIONS
- Pre-heat the oven to 350 degrees F.
- Whisk the dry ingredients – semolina, sugar, cardamom, and baking powder in a bowl.
- Next add the fat of your choice and mix well. If you are using ghee or butter, make sure it is melted.
- Add the mango pulp and whisk again. Let it sit for 10 minutes. This lets the semolina soak up the liquid and become soft. If your semolina is a little thicker or your pulp is thinner you might need to let it sit longer.
- Pour in a greased loaf pan and garnish with nuts.
- Place in the oven and bake for 30-35 minutes. Be careful and keep a close watch after 25 minutes.
- Check with a toothpick to see if properly baked. If the cake is baked too long, it will become hard on the top.
- Allow to cool completely and then cut and serve.
