Recipe for a simple eggless mango paneer cake
This eggless mango cake is a seasonal modification of the paneer cake that I blogged about sometime ago. I found the recipe for the paneer cake 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. I have friends who 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 eggless mango cake. It is not as sweet as a dessert, but perfect with a cup of tea or coffee.
Also read: 21 easy tea cake recipes for you to try
More mango recipes for you to try:
- Mango Cucumber Salad
- Beet Mango Salad
- Mango Basil Grilled Cheese Sandwich
- Cold Rice Salad with Mango and Coconut
This is a variation of the Paneer Cake, using the mangoes that are in season.
Eggless Mango Paneer Cake
- 1 mango large sweet , peeled and diced
- 1/2 cup paneer crumbled
- 3/4 cup sugar
- 1 tbsp vinegar
- 1/2 cup water whey *
- 1/2 tsp mango vanilla extract Add essence or
- 1 cup all purpose flour ,
- 1/2 cup whole wheat flour (atta)
- 1 tsp baking powder
- 1/2 tsps baking soda
- pinch salt .
- 1/4 cup coconut desiccated
- coconut Extra desiccated or flaked for garnish
- To prepare the eggless mango cake, grease a 8-9" round tin with oil or butter.
- Preheat oven at 180C.
- Make paneer from 500 ml cow's milk. Reserve the whey water.
- Remove the puree into a bowl.
- 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.
- Make a well in the dry ingredients, add the pureed wet ingredients.
- Thin with some extra whey water if batter is too thick.
- Divide batter into the three foil tins or one round tin.
- Sprinkle some coconut flakes on the top.
- 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.