Semolina Mango Cake

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I hope you enjoyed the Mango Custard Verrines and Aamras posts in this month’s 3-back-to-back mango recipes. I have been wanting to bake with semolina since long but never got around it. My first attempt at making the basbousa, which is an Arab style semolina cake soaked in sugar syrup, was a dud, and I never got to making it again. Even though I have bookmarked several recipes that use up semolina, I have still kept it pending. There is so much that I am cooking and trying so some things do go off to the end of the list. πŸ™‚

 

I made this cake to finish off a can of mango pulp that I had got at a deal. My mind went loitering at all options like ice cream and pudding but then I remembered the semolina mango cake recipe I had saved up very long ago. A little bit of Googling and I found that this is the first post that appeared for this cake. All cakes that followed after this were twisted and tweaked to variations.

 

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Like mentioned, I have used tinned mango pulp. Actual mango pulp would not give this color to the cake. Another good thing about the cake is the semolina itself. The process of keeping the batter for sometime till it thickens is what gives the texture to the cake. So in case you end up adding a wee bit of liquid, would not really matter as the semolina would drink it up and balance out the thickness of the batter. πŸ™‚ The version I am sharing with you is spiked up with cardamom and rosewater, two of my favorite flavors. You could even add some crushed saffron or nutmeg (even though I don’t use it) to this. The cake is totally vegan since there is no diary used. But if you really don’t care, then you can use butter or ghee instead of oil for extra flavor. My pulp was quite sweet, so I thought I should have skipped that sugar totally. I normally don’t like my cakes too sweet. I like it mild so that I can enjoy it more. πŸ˜‰ So adjust on the sugar as per your liking. If you are using pulped mangoes, then you may need to add more sugar.

 

All in all, it is a recipe that you can play around with, but better not to experiment too much and mess it up! πŸ˜‰ Off to the recipe…

 

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Semolina Mango Cake

Course Cake
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -6
Author Rafeeda

Ingredients

  • 1 cup semolina
  • 1 tsp baking powder
  • 1/4 cup sugar
  • 1/2 tsp cardamom powder
  • A pinch of salt
  • 1/4 cup oil
  • 1 cup mango pulp
  • 1 tbsp rose water
  • 1/4 cup pistachios roughly chopped

Instructions

  • Preheat oven to 180 degrees. Grease and flour a 6 inch pan - I used my heart shaped pan.
  • In a bowl, whisk the semolina, baking powder, sugar and cardamom powder till sell combined. Add the oil, mango pulp and rosewater and fold in till completely moist. Leave the batter for around 10 minutes for the liquid to get absorbed by the semolina.
  • Pour into the prepared pan and make even on top. Sprinkle the pistachios.
  • Bake for 25-30 minutes till a skewer comes out clean.
  • Allow to cool in the pan for five minutes. Flip onto a cooling rack and cool completely before serving.

Notes

I found the cake to be on the sweeter side since I have used canned mango pulp. You may skip or reduce the sugar in this case. But if using fresh mango pulp, you may need more sugar.

Join the Conversation

  1. That cake simply looks amazing. The colour and the texture are tempting me to try this Rafee

    1. Rafeeda AR Author says:

      Thanks a lot dear Shanaz…

  2. That’s just wooow!!????????Looks so moist and delicious and ofcoz tempting!

    1. Rafeeda AR Author says:

      Thanks a lot dear Shazia… πŸ™‚

  3. The mango cake looks awesome. I too haven’t baked a cake using only semolina, it’s on the list with no particular recipe. May just try out your recipe.

    1. Rafeeda AR Author says:

      Yes please do! Do let me know your feedback as well… Thanks a lot Mayuriji…

  4. This is super yummy ????

    1. Rafeeda AR Author says:

      Thanks Lathiya… πŸ™‚

  5. A lovely moist vegan cake rafee…

    1. Rafeeda AR Author says:

      Thanks Amrita…

  6. I am so making this! Even though I am tempted to make it right away, I don’t think it will happen soon. Too much sugar this week. And remember I am making ice cream as per your advice tomorrow . πŸ™‚ I am big fan of semolina and anything with it is welcome! I was expecting a savoury dish in the back to back! πŸ™‚

    1. Rafeeda AR Author says:

      Advice! πŸ˜› Make this as a craving hit for the weekend, I am sure you will love it… Thanks a lot Fam… πŸ™‚

  7. I love the beautiful golden colour and tender crumb!

    1. Rafeeda AR Author says:

      Thanks a lot Angie…

  8. I like mango pulp too, especially in desserts, has a uniform flavour. Your cake looks so good. I have never tried with semolina. And for a no egg cake, it sure does look magnificently moist:-)

    1. Rafeeda AR Author says:

      Thank you so much Tisa… πŸ™‚

  9. Fathima. Sithara says:

    Hi can it be done without oven??

    1. Rafeeda AR Author says:

      Yes you can dear… you can make by using your cooker or steamer… do check the archives for the step to step if you would like to know… πŸ™‚

  10. Beautiful colour and yummy looking cake

    1. Rafeeda AR Author says:

      Thanks Habeeba…

    1. Rafeeda AR Author says:

      Thanks Ruxana…

  11. Amazing . Loved the first shot. Too good

    1. Rafeeda AR Author says:

      Thanks a lot Tuma…

  12. Seasonal Flavour luv this texture…

    1. Rafeeda AR Author says:

      Thanks Anlet…

  13. I have been buying mango pulp to make this cake but always end up with some thing else.
    Kidu cake kettoo tempting mee..

    1. Rafeeda AR Author says:

      Thank you so much Meena…

  14. I love mangoes and semolina.., tried this recipe and came out really good. Loved it , thanks.

    1. Rafeeda AR Author says:

      Thank you so much Bervin for trying and sharing your feedback…

  15. I have to try this for sure! Love the yellow color and the flavor must be really yummy.

    1. Rafeeda AR Author says:

      Thank you so much Shibi…

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