This is a very unpretentious no fuss cake. It’s a delicious dessert with wheat
flour that’s easy to prepare and filled with flavor and wholesomeness. It’s the
kind of cake that one could put together in a jiffy using whatever fruits are
in season - here I have added mangoes. Any other fruit like plums, peaches or
even apples could be used instead.
This cake has the goodness of whole wheat and buttermilk
and one can go for seconds without any guilt. It makes a great cake for your
tea time table or as an after dinner treat. The whole wheat flour results in a cake with a delicate crumb
and the buttermilk gives it moistness without making it heavy. I have used
fresh, ripe mangoes which add a unique taste and loads of natural sweetness to the cake so that it requires less
sugar. It’s a wholesome seasonal cake with a lot of natural heartiness.
Indulge yourself by serving it with fresh whipped cream.
Whole wheat mango cake
|
1 cup whole wheat flour
3/4 cup sugar
11/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
1 cup mangoes peeled and cubed
2 eggs
1/3 cup oil
1 teaspoon vanilla essence
2 tablespoon dessicated coconut
Preheat oven to 180C degrees and grease a round
cake tin. A tube pan or a Bundt pan can also be used.
Sieve the flour, baking powder and salt in a
bowl. Beat the sugar and eggs in a separate bowl till the sugar dissolves then
add the oil, buttermilk, vanilla essence and mix well. Pour the buttermilk
mixture slowly into the flour and fold in. Mix the batter until just combined,
it’s very important not to over mix it.
Pour the batter into the prepared pan and dot it
with cubed mangoes and sprinkle coconut on top. Bake for 35-40 minutes till the
cake looks done and a skewer inserted inside comes out clean. It will be rich
golden with specks of coconut on top.
If you don't mind the added calories have it with ice-cream or a dollop of
freshly whipped cream.
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