Mango Tea Cakes🥭 – Eggless

I think you would have got me by now? I would like to squeeze as many mango recipes possible before the season ends!!

Simple, elegant, delicious, soft, extremely moist, dense!!- these are the words I would like to use to describe this Mango tea cake🥭 These tea cakes are so moist and soft that you won’t know eggs aren’t used in this recipe.

When wheat flour is used in a recipe, the batter becomes thick as the flour absorbs more water. So don’t be worried to work with a thick batter. It results in dense cakes making it perfect for evening tea time or as a bread for breakfast. You can always substitute wheat flour with all-purpose flour if you would prefer.

I had one big Alphoso variety mango left out at home and it was ripened. I decided to make cake out of them but I wanted to use less sugar, so I ended up with mango tea cakes!!

The cake is made with fresh mango pulp and with some pieces of mango making it a fresh fruit tea cake. When baking, the rich aroma from mango pulp used, smells divine and fills the kitchen!!

I have used some walnuts and if you have some pistas with you, go with it. Mango and pista combined together gives a good color combination and taste too.

Made with fresh fruit pulp, eggless, wheat flour used makes this cake healthy, interesting to make and delicious to taste!!

Not to wait and let us check the recipe of this perfect Mango Tea Cakes❤

INGREDIENTS

1 cup= 200 ml.

Mango Pulp- 3/4 th cup
Wheat flour- 2 cups+ little to coat the mango pieces
Sour cream- 3/4th cup
Oil- 1/2 cup
Powdered sugar- 1/2 cup
Baking powder- 1 tsp
Baking soda- 1 tsp
Salt- 1/4th tsp
Vanilla essence- 1 tsp
Cut mango pieces- 3 tbsp ( you can use little more if you want)
Walnuts- 8

PROCEDURE

Peel the skin from the mangoes. Cut it into pieces. Add it into a mixer and blend till smooth to get mango pulp.

Roast the walnuts in a pan in medium flame till it is roasted.

Preheat the oven to 180 degrees Celsius for 10 minutes.

Take a big bowl. Add oil and powdered sugar.

Mix them together till smooth. I used cake beater. You can also use hand whisk to make it. But combine them well.

Beat them together till you get cream like texture. It comes like cream.

Add 1 tsp of vanilla essence and combine them all together.

Sieve 2 cups of wheat flour, 1 tsp of baking powder, 1 tsp of baking soda and 1/4th tsp of salt.

The batter will be thick but will be fluffy.

Coat the cut mango pieces with little flour.

Add walnuts and mango pieces to the batter prepared.

Grease a bread bin with oil. Place baking paper on top. You can also grease it with oil and dust with flour to coat all the corners.

Move the batter prepared into the bin. Level it.

Keep it in a preheated oven and bake it at 180 degrees Celsius for 50 minutes. It should be baked till the top surface gets hard and the inside of the cake peaks out. Tooth pick inserted in center should come out clean.

After 5 minutes, move it from the baking bin. Keep it in a cooling rack and allow it to get cooled completely before slicing.

You could see mango pieces and walnuts inbetween.

TIPS

I didn’t use any food color. If you want to use yellow food color, you can. But it is not required.
The mangoes used should be sweet, juicy and ripe. Alphonso mangoes are the best.
1 more tbsp of sour cream can be used if you feel batter is very thick.
All-purpose flour can be used in place of wheat flour.
The reason behind using oil instead of butter is oil gives soft, moist cakes when compared to butter.
Full fat Greek yogurt is the closest substitute for sour cream if you didn’t get it.
You can store these tea cakes in an airtight container at room temperature for 2 days. It can stay inside refrigerator in an airtight container for 4 to 5 days.
Baking time varies from oven to oven and it also depends on the sweetness of the mango used. Keep an eye on the oven after 40 minutes.

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