Friday, April 1, 2016



Whole wheat flour - 1/2 cup
Great millet flour - 1/2 cup
Eggs -2
Vegetable Oil - 1/4 cup
Jaggery powder or sugar  - 3/4 cup
Mango - 1 big
Milk - 1/4 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp


Pre-heat oven at 180 degrees.
Beat eggs in a bowl and add jaggery/sugar and oil one after another and beat until creamy.

Puree half of the mango (about 3/4 cup chopped mango pieces) with milk and set aside.
Mix together wheat flour, millet flour, baking powder, and baking soda. Sieve once and add to the egg mix and fold in nicely.

Finally add the pureed mango and fold in again.

Pour in a greased and dusted oven and bake for about 15 to 20 minutes.

Now the cake is ready. It tastes very nice plainly. But I frosted with mascarpone cheese
 mango cream this time.

For that puree the rest of the mango and set aside. Beat mascarpone cheese well and mix in the mango puree. Finally add sugar to your taste. Spread and enjoy.

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