This Mango Semolina Cake is crumbly and full of flavours of season’s fresh mangoes. It has no refined flour or maida and like most of the cake recipes, it is an oil-based cake recipe. For this recipe of semolina cake, I have used semolina or sooji and whole wheat flour or aata for the dry ingredients.
I think it is important that I tell you that this Semolina Cake is a textured cake with coarse crumbs. So, I feel that it can be best served with a scoop of your favorite ice-cream or with a glaze which would add some moisture to it.
When mangoes are in season, this Mango Semolina Cake recipe should be on your list. Every year, when the summer is here, I am always raring to bake with this delicious stone fruit. And with so many varieties of them available, you are literally spoilt for choices.
In the past couple of years, I have bakes cakes using several different varieties of mangoes, and I must say I cannot choose any particular one as my favourite.
Like the varieties of mangoes, the cakes baked with them also have different flavour profile. My Mango Cake recipe uses Himsagar variety, but works equally well with Langda and Alphonso or Hapus.
Of late, there has been a rising trend of recipes for semolina cake. As more of us are looking for options to replace refined flour or maida from our diet, we are also looking for healthier versions of cakes which uses lesser amount of refined and processed ingredients.
This Mango Semolina Cake or Mango & Suji ka Cake is a perfect cake recipe for those who are looking for alternate recipes. Here’s what sets it apart.
- No-Refined Flour or Maida
- No-Dairy Product
- Natural & season’s fresh Mango pulp
- Soy-Free recipe
- Nuts-Free Recipe
Tips for making a perfect Semolina Cake or Suji ka Cake
The baking world prefers all-purpose flour or maida because it gives the perfect texture. In case of cakes, all-purpose flour helps the cake gain and hold on to the lift caused by the leavening or rising agent, giving beautiful sponge-like texture.
Whenever maida or all-purpose flour is replaced with any other kind of flour, the recipes often become temperamental and gives a different outcome in terms of the texture.
So, we have to understand the basic principle of baking and alter the rest of the elements of the recipe accordingly.
Here, in this Mango Semolina Cake, we have replaced the all-purpose flour or maida with 50% of semolina or sooji and rest with whole wheat flour or aata. Now, both of them are known to yield denser cakes. Hence, we will work around the recipe and try to incorporate maximum air in the cake batter so that it doesn’t sink in and give a thick slab of a rock-hard cake.
These are some of the points to remember while preparing the batter for this Semolina Cake with Mango or Mango Suji ka Cake
- Use the finest variety of semolina. Here I mean use the kind which has smaller grains. In India we get Chiroti Suji, use that one
- Use fresh Baking Powder and Baking Soda. Older or stale ones can cause your cakes to not rise properly
- Sieve the dry ingredients before adding to the mixing bowl
- Separate the egg whites from the yolk and whisk them separately. This will incorporate more air bubbles in the batter which will give a lift to the cake
- Always bake the cake at 170-180c temperature. If the oven is too hot then the cake will rise too quick without the center being cooked properly. As a result, upon taking it out of the oven and cooling, the center of the cake will sink immediately.
Varieties of Mangoes perfect for baking
- Alphonso or Hapus
Some more Mango Cake recipes that may interest you
How to make a Mango Semolina Cake – Ingredients list
- Semolina Flour or Sooji – the fine-grained variety
- Whole Wheat Flour or Aata
- Refined Sunflower Oil – alternate would be any neutral flavoured oil
- Granulated Sugar
- Mango Pulp – simply chop the Mango pieces and blend it into a smooth puree
- Baking Powder & Baking Soda
Recipe video for Mango Semolina Cake or as popularly known as Suji ka Cake with Mangoes
Have you tried this recipe? I would love to hear about it.
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This Mango Semolina Cake is crumbly and full of flavours of season's fresh mangoes. It has no refined flour or maida and like most of the cake recipes, this suji ka cake is an oil-based cake recipe. For this recipe of semolina cake, I have used semolina or sooji and whole wheat flour or aata for the dry ingredients.
- ½ cup Whole Wheat Flour
- ½ cup Semolina or Sooji
- 2 Eggs
- ½ cup Sugar
- ⅓ cup Refined Oil
- ⅓ cup Mango Pulp
- ½ tsp Baking Powder
- ½ tsp Baking Soda
Pre-heat the oven at 180°c
Separate the egg whites from the. yolks in two separate bowls
Whisk the egg whites with a pinch of salt till soft peaks. Add granulated sugar in two parts and whisk till stiff peaks.
Now whisk the yolks with oil and mango pulp
Sieve the dry ingredients in the beaten egg whites and add the yolk mix as well. Mix everything with a gentle hand using a spatula or wooden spoon.
Once everything has been incorporated, pour it in the baking tin. If you don't have a non-stick baking pan, grease and flour the normal cake tin or line it with a parchment paper.
Tap it hard twice on the counter before putting it in the oven. Bake it at 180c for 35 to 40 minutes. Check with a toothpick at the centre if it's done. The cake might not rise like usual cakes but it should be cooked through.
Allow the cake tin to cool down a bit before unmoulding. Pour the glaze when it is warm. Or serve with some ice-cream