This Mango Semolina Cake is crumbly and full of flavors of the season’s fresh mangoes. It has no refined flour or maida; like most 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 atta for the dry ingredients.

I think it is important to 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.

Mango suji ka cake key points

1. No-refined flour or Maida
2. No-Butter
3. No-Dairy Product
4. Natural & season’s fresh Mango pulp
5. Soy-Free recipe
6. Nuts-Free Recipe

Mango-flavored semolina cake ingredients

• ½ cup Whole Wheat Flour
• ½ cup Semolina or Sooji – fine grain or barik suji variety
• 2 Eggs
• ½ cup Sugar
• ⅓ cup Refined Oil + Butter
• ⅓ cup Mango Pulp
• ½ tsp Baking Powder
• ½ tsp Baking Soda

Semolina mango cake recipe instructions

• Pre-heat the oven to 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 into the baking tin. If you don’t have a non-stick baking pan, grease, and flour the normal cake tin or line it with 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 center 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 it with some ice cream

Tips to choose mango for the mango cake

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 that use lesser amounts of refined and processed ingredients.

How to bake with semolina or suji

The baking world prefers all-purpose flour or maida because it gives the perfect texture. In the case of cakes, all-purpose flour helps the cake gain and hold on to the lift caused by the leavening or rising agent, giving a beautiful sponge-like texture.

Whenever maida or all-purpose flour is replaced with any other kind of flour, the recipes often become temperamental and give a different outcome in terms of 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% semolina or sooji and the rest with whole wheat flour or atta. 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.

Tips for perfect Semolina Cake with Mango or Mango Suji ka Cake

More mango dessert recipes

• Sponge Mango Cake
• Eggless Mango Cake Recipe with Mango Swirl Frosting
• Mango Cake With Cardamom Cream Recipe
• Mango Coulis or Sweet Mango Sauce Recipe
• Virgin Mango Mojito Recipe
• Mango Iced Tea
• How to Make Homemade Mango Frooti

Have you tried this recipe? I would love to hear about it. Please leave a comment and star rating if you loved my recipes. It would help this post to reach more readers. Thank you!

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This post was first published on June 11, 2020, and later republished on September 29, 2024, with a more elaborate description of the recipe.

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