That s why, i went to town to make this lusciously gorgeous mango bundt cake. This cake is quite unlike your regular cakes. It s a little dense and syrupy thanks to all that lemon glaze. But boy!! you will love every bit of it. Doesn’t matter if you are a mango hater. You will love it anyway. Oh, did i mention the cardamom and the ginger that goes into it? Well, it may seem like a weird thing to throw in cardamom and ginger with mango, but please believe me when cardamom and ginger are like cheese and ketchup to sammiches.
Recipe For Eggless Mango Bundt Cake
( Eggless cake with mango puree, cardamom and ginger flavors glazed with lemon syrup.)
Prep Time: 10 mins
Bake Time: 20 mins
Bake Temp: 180 C
Source: Adapted from here
Level: Easy Baker
Allergy Info: Egg free
All purpose flour 1.5 c or 192 g
Oil 1 c ( any neutral oil)
Yogurt 6 tablespoon whisked thoroughly
Mango puree 1 c ( recipe follows)
Dry ground ginger 1 tbsp
Baking powder ½ tsp
Baking soda ½ tsp
Salt ½ tsp
Vanilla 1 tsp
For The Mango Puree
Sugar 1 c powdered
Mango 1 large
Cardamom 5 to 6 pods
For The Glaze
Confectioner s sugar ⅓ c
Lemon juice 2 tbsp
Peel the mango and cube it.
Place in a blender along with sugar and cardamom and give it a nice whir until pureed smoothly. You will get a little more than 1 cup of puree from this depending upon the size of your mango. Measure 1 cup of it and reserve the rest to dunk your flatbreads into.
Preheat oven to 180 C for 10 mins.
Grease a 10″ bundt pan generously and set aside.
In a mixing bowl, combine all dry ingredients together.
Wondering what the light brown thing in the pic is? Its dry ground ginger.
Now here s the picture tutorial for the rest of the cake!
In another bowl, whisk together curd and oil until emulsified.
Now, add the mango puree and vanilla to this and whisk again.
To this add the dry mixture and gently fold in using a spatula until well combined.
Pour into the greased mould.
Bake in the oven for 20 to 25 mins until a skewer inserted comes out clean.
Let the cake cool in the pan for 10 to 20 mins before inverting.
Invert once cool.
Prepare the glaze.
Mix together lemon juice, lemon zest and confectioner s sugar until well combined.
Spoon over the cake once cooled completely.
Slice and serve as it is or with some ice cream. Either way, its one helluva dessert!