Name: EGGLESS MANGO SEMOLINA CAKE recipe by Saranya Manickam at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5
Ingredients: Rava / Sooji – 2 cups / 360gms.; Mango puree – 1 1/2 cup.; Butter – 1/2 cup – 100 gms.; Sugar – 1 1/2 cup – 320 gms.; Baking powder – 2 tsp.; Cardamom – 5 nos (crushed).; All purpose flour – 1 tsp ( for dusting only).; MANGO GENACHE :; Mango puree – 1/2 cup.; Sugar – 2 tablespoon.; Gelatin – 1 tablespoon.; Water – 150 ml.

Ingredients Serving: 5

Rava / Sooji – 2 cups / 360gms.
Mango puree – 1 1/2 cup.
Butter – 1/2 cup – 100 gms.
Sugar – 1 1/2 cup – 320 gms.
Baking powder – 2 tsp.
Cardamom – 5 nos (crushed).
All purpose flour – 1 tsp ( for dusting only).
MANGO GENACHE :
Mango puree – 1/2 cup.
Sugar – 2 tablespoon.
Gelatin – 1 tablespoon.
Water – 150 ml.

Instructions

Pre-heat oven @ 170” C – 35 mins.
As my sugar crystals are big , I powdered them.If you are using smaller sugar crystals ,you can use them as it is.
Mix sooji , sugar , cardamom and baking powder.
Add softened butter and mix evenly.
Along with the above mixture add mango puree and mix.
Let the mixture rest for 15 mins till the it becomes little thick like cake batter consistency.
Grease your baking pan with butter and dust it with flour.
Pour the cake batter till half and bake for 35 mins or till tooth pick comes out clean.
Remove from oven and let the cake comedown to room temperature.
Then remove the cake from pan and let it completly rest in wired rack for 30 mins.
Done!! slice and enjoy as it is or you can frost with genache
MANGO GENACHE :
Combine water , sugar in a pan and heat till sugar dissolves.
Remove from heat ,add gelatin and stir well till dissolves.
Now add mango puree and mix well.Let the mixture come down to room temperature.
Pour it over the cake ( dont use spatula to spread ) evenly and refrigerate the cake for 1 hour for the genache to set.
Once set slice and enjoy.

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