Eggless Mango Cake

Recipe for a simple eggless mango paneer cake

Eggless Mango Cake

Some of my friends are teasing me, I am now a "posh girl" after Roshni Bajaj featured me in her story on The Food Network in the Vogue magazine (May 2011) along with friend Madhu Menon. Check the PDF version of the story here (Page 1 and Page 2).

Getting back to the recipe I want to share with you today, it is a seasonal modification of the paneer cake that I blogged about sometime ago, a recipe I found in an old-fashioned cookbook while browsing through a little bookshop in Pondicherry. If you are a mango lover (like a certain Ms. Katrina Kaif, in the literal sense), you can add mango to any dish, be it rice, dal, veggies, brownies, cake and you'll be sure to love it. I'm not crazy for mangoes, in the sense that I wont feel lost at sea if I do not eat mangoes every single day of the mango season. Believe me when I tell you, I know people like that. They cannot go one day without eating a mango or half a dozen of them when they are in season. But yes, I do love the flavour boost a ripe, fragrant mango adds to simple dishes and takes them to another level. So here is the recipe for you. I do hope you get access to beautiful, ripe mangoes wherever you are and when you are tired of eating them as it is, use one of them to make this simple cake.

Eggless Mango Cake

Mango Coconut Paneer Cake

Low-fat teatime treat

Printable Version of recipe here

This is a variation of the Paneer Cake, using the mangoes that are in season.

Recipe for a simple eggless mango paneer cake Some of my friends are teasing me, I am now a "posh girl" after Roshni Bajaj featured me in her story on The Food Network in the Vogue magazine (May 2011) along with friend Madhu Menon. Check the PDF version of the story here (Page 1 and Page 2). Getting...

Eggless Mango Paneer Cake

Summary

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  • Coursesnack
  • Cuisineindian
  • Yield1 cake 1 cake
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M
  • Passive Time30 minutes

Ingredients

Grind to a puree
Large sweet mango, peeled and diced
1
Crumbled paneer
½ cup
Sugar
¾ cup
Oil
1/4 cup
Vinegar
1 tbsp
Whey water*
½ cup
Add mango essence or vanilla extract
½ tsp
All purpose flour,
1 cup
Whole wheat flour (atta)
½ cup
Baking powder
1 tsp
Baking soda
½ tsps
Salt.
pinch
Desiccated coconut
¼ cup
Extra desiccated or flaked coconut for garnish

Steps

  1. Grease three 450 ml aluminium foil tins or an 8-9” round tin.
  2. Preheat oven at 180C.
  3. Make paneer from 500 ml cow’s milk. Reserve the whey water.
  4. Remove the puree into a bowl.
  5. In a large bowl, sift all purpose flour, whole wheat flour (atta), baking powder, baking soda and salt. Mix in desiccated coconut with a fork.
  6. Make a well in the dry ingredients, add the pureed wet ingredients.
  7. Thin with some extra whey water if batter is too thick.
  8. Divide batter into the three foil tins or one round tin.
  9. Sprinkle some coconut flakes on the top.
  10. Bake at 180C for 20-40 minutes (20 for the smaller foil tins and 40-45 mins for single large tin) until a tester comes out clean.

* If you don't have whey water, use 1/2 cup milk mixed with 1/2 tsp vinegar as a replacement

Serve warm with honey or marmalade if you want it sweeter. It is a very flavourful cake but low on sugar, perfect accompaniment to tea or coffee.

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