What you need:
For Mango Glaze
1 Mango's Pulp [Approximately 1/2 cup]
1/2 cup Powdered Sugar [Can reduce/increase according to the sweetness of the Mango pulp]
Wet Ingredients
1/2 cup Powdered Sugar
1/4 cup Oil
1 cup Milk [Room temperature]
1/2 teaspoon Vanilla Essence
Dry Ingredients
1 1/2 cup All Purpose Flour
1 1/2 teaspoon Baking Powder
1/2 teaspoon Salt
How to make it:
- In a pan, mix the Mango pulp and Powdered Sugar. Stir continuously till they form a semi-liquid paste.
- Whisk all the wet ingredients.
- Sieve all the dry ingredients.
- Mix the wet and dry ingredients together.
- Do not over mix the batter. Mix the batter in one direction.
- Pour the batter in a baking tin lined up well with parchment paper.
- Bake for 35 - 40 minutes @ 180 C or till the tooth pick comes out clean.
- Let it cool completely before taking out of the baking tin.
- Once the cake is completely cool, pour/spread the Mango glaze.
- Let it set for an hour, before enjoying your Mango Glazed Cake.
Note: Baking on Gas/Stove top
- The same can be baked on the gas top.
- Keep a broad pan, with the stand inside.
- Cover the pan and heat it for about 10 minutes.
- Keep the baking tin and cover it with a lid.
- Make sure the heat does not escape and give it a complete baking environment.