Mango Loaf Cake for it is Summer !

It's that time of the year when all desi people (myself included) go crazy for one pulpy fruit . Make that the king of fruits. The not so humble mango. If mango was a product it wouldn't even need to market itself..the lucky one !! Though mango is best consumed raw , one feels compelled to try other options ..that only if one has any mangoes left at all. Give my daughter a mango any day over a proper meal . There is something so inherently cute about finding mango smeared all over a kids face...here I go again on a tangent !
Coming back to edible mango variations, how about baking it in the form of a loaf cake ? Seasonal fruits are my weakness and if you have been following my blog , you know that I never shy away from baking them in new avatars. Why should the king of all fruits be left behind? The king did not disappoint in it's new avatar judging by how quickly it disappeared from it's serving tray . There are already demands for a repeat bake which proves that this recipe is a keeper . 

Ingredients -
Makes 2 loaves 

2 1/2 cups all purpose flour 
3 cups mango pulp (fresh or from a tin)
3 eggs
1 cup oil
1 cup sugar 
2 tsp cinnamon powder
2 tsp lime juice 
2 tsp baking soda 
1/2 tsp salt

Note: I omitted the sugar altogether which was fine for my taste but  would recommend adding  1/2 cup at the very  least .

Method -
Pre heat the oven to 325 degrees F and  grease as well as flour two loaf pans.
Sift all the dry ingredients - flour,salt,baking soda and cinnamon powder.
In a separate bowl , with the help of a hand mixer , blend the eggs, sugar and oil well for atleast 2 minutes.

Now add this to the dry ingredients batter along with the lemon juice and mango pulp.
Fold it all in with the help of a spatula .
Pour the batter into the loaf pans and bake for a 40 -45 minutes or till a tooth pick inserted in the middle comes out clean .

Cool on a wire rack  , cut into smaller pieces and enjoy this heavenly delight !

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