- 1 & 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 3 eggs
- 1/2 tsp salt
- 1-1/2 cups mango puree (I added +2 tbsp extra)
- 1/3 cup oil (I reduced 2 tbsp since I added extra puree)
- 2/3 cup granulated sugar
- 1 tsp vanilla
It took about 4-5 mangoes to make about 1-1/2 cups of fresh puree depends on the size. Skinned the mango and added the pulp to a blender.
Pureed them into a smooth consistency. If you get a little more than 1-1/2 cups used them all and reduced the oil to compensate for moisture in the batter. The result was still good.
In another large bowl whisk well until smooth eggs ,sugar together with the oil.
Slowly add flour little at a time
and give it a gentle mix. Don’t over beat the batter.
Pour the batter into a well greased cake tin and smooth the top.
Bake in a preheated 350 F oven for 30-40 minutes or until a skewer inserted in the center comes out clean. Adjust according to your oven.
Let it cool for sometime. You will find the cake leaving the sides after cooled.
Dust with powdered sugar or pipe in frosting or serve them as they are.