Eggless Mango Paneer Cake
A simple recipe for Eggless Mango Cake that must be tried when Mangoes are in season!
Ingredients
- 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
Instructions
- 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.
Notes
* 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.