Eggless Mango Cake with Almonds and Saffron

It’s time for the Mango, the king of summer fruits to bid adieu to its fans and lovers. The mango season in India lasts for nearly 4 months, starting as early as end March and continuing till end of June. Eat it raw in salads, pickles and chutneys or in its ripe form in smoothies, shakes, desserts or just bite and suck into its succulent flesh like most mango lovers do.

With this versatile fruit doing its last rounds in the Indian markets I had bought a few of the North Indian varieties to satiate my Mango desires. I had this eggless mango cake bookmarked since long from my friend Freda’s  blog Aromatic Essence and this was the last chance to try it out with the fruit fading away from the fruit stands. I tweaked it a little by adding some saffron and slivered almonds to it to give a royal touch to the taste of the mangoes. Freda is an amazing baker and her recipes are to die for. She has an array of bakes in her fabulous blog and I have a long list of bookmarked recipes from her repertoire to try.

Normally my eggless cakes are little dense and sticky but with this  recipe the cake turned out surprisingly spongy and moist with the heavenly mango flavour and a vibrant yellow colour. I served the cake with a home made mango saffron sauce to accentuate the mango flavour 😋. For a spongy texture please follow the recipe notes given while baking the cake. I followed the instructions and I don’t repent it.

Saffron is a spice derived from the flower Crocus Sativus, a member of the lily family. The stigmas of this flower are painstakingly handpicked, cut and then carefully laid on a sieve and cured over heat to deepen the flavour…a labour intensive process indeed making saffron the most expensive spice in the world. This time the Foodie Monday Bloghop theme being Flower recipes I thought of blogging about this eggless Mango cake with Almonds and Saffron …Saffron being the flower ingredient. Sending this Cake for the 99th Foodie Monday Bloghop for the theme Flower Recipes. 

Eggless Mango Cake with Almonds and Saffron

Print Recipe

A vibrant, egg free, low calorie Saffron flavoured Mango Cake with Almonds, bursting with flavours and will make you crave for more.

• Coursedessert
• Cuisineglobal

Servings	Prep Time
10 People	5 Minutes

Cook Time

45 Minutes

Servings Prep Time 10 People 5 Minutes

Cook Time 45 Minutes

Eggless Mango Cake with Almonds and Saffron Print Recipe A vibrant, egg free, low calorie Saffron flavoured Mango Cake with Almonds, bursting with flavours and will make you crave for more. Coursedessert Cuisineglobal Servings Prep Time 10 People 5 Minutes Cook Time 45 Minutes Servings Prep Time 10 People 5 Minutes Cook Time 45 Minutes

Ingredients

For the dry ingredients

• 1 1/2 Cups all purpose flour Maida
• 1 1/2 Tsp baking powder
• 1/4 Tsp baking soda

For the wet ingredients

• 1 Cup Granulated Sugar
• 3/4 Cup Mango Purée
• 1/4 Cup milk
• 1/3 Cup Vegetable oil
• 2-3 Drops Almond essence Optional
• 1/2 Tsp saffron Soaked in 1 tbsp warm milk

For the garnish

• 1/4 Cup Almonds Slivered

For the mango saffron sauce

• 1 Cup Mango Purée
• 1/4 Cup water
• 1 Tbsp sugar Optional
• 1 Tbsp lemon juice
• 1/4 Tsp saffron Crushed

Servings: People

Instructions

1. Sift all the dry ingredients together twice, whisk well and keep aside.
2. Add all the wet ingredients together in a mixing bowl till the sugar is dissolved fully.
3. Make a well in the bowl of dry ingredients and add the wet mixture to it, mix the wet with the dry gently till it's just incorporated ( approximately for 30 seconds) and no more flour pockets are visible.
4. Transfer the batter to a greased and lined loaf pan, sprinkle with the slivered almonds and bake in a preheated oven at 180 deg Cfor 40-45 minutes or till a toothpick inserted comes out clean.
5. Cool on a wire rack for 10 minutes, unmould and cool further. Cut the cake into slices only when the cake has completely cooled.
6. For the Mango Saffron sauce, boil the mango puree, water, lemon juice, sugar and saffron for 5 minutes on low flame, stirring constantly. Cool.
7. Serve the cake slices with sauce drizzled on it.

Recipe Notes

Recipe source: Aromatic Essence

• I have used fresh mango puree in this recipe.Puree the mangoes without adding water, pass the puree through a sieve to get rid of any fiber present. When  mangoes are not in season canned puree can be used. If the canned one has added sugar, adjust sugar in the cake accordingly.
• Do not over mix while adding the wet to the dry ingredients as over mixing flattens the cake and makes it dense. Mix till just combined, Freda says few lumps are fine in the batter.
• Cut the cake into slices only when it has cooled down completely.

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