¾cupMango Pulpuse one large mango flesh and blend it smooth
¼cupMilk
⅓cupOil
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Instructions
In a large mixing bowl add all purpose flour, baking soda, baking powder, salt and cardamom powder. Mix it roughly.
Sieve this dry mixture two times from a height – this ensures that everything is mixed correctly.
In another bowl, add wet ingredients – mango puree, oil and milk.
Whisk the wet ingredients until oil is well incorporated. Now add castor sugar.
Mix it well until the sugar dissolves.
Grease and line a 9x5 inch loaf tin with parchment paper. Preheat the oven at 180°C for 10 mins.
Now make a well in the center of the dry mixture and pour the wet mixture.
Gently fold the wet mixture into the dry mixture. Don’t overmix or the cake won’t raise.
Pour the batter into the lined cake tin.
Bake at 180°C for 30-35 mins until a tester comes out clean. Let it cool down for 10 mins before inverting on to a wire rack. Cool it down completely before slicing.
Serve the slices with a cup of coffee/tea. Store in an airtight container in fridge for up to 5-7 days.