Mango Pistachio Cake
Eggless Mango Pistachio Cake with Mango Sauce is a delicious cake which uses fresh mango for the flavor. This summer season, satisfy your mango craving with this subtle mango cake. The cake was topped with homemade mango sauce. You can enjoy this cake without the sauce too.
Servings: 1 heart-shaped cake
Ingredients
- ½ cup fresh mangoes diced
- ¼ cup sugar granulated
- ¼ cup milk powder
- ¼ cup yogurt homemade curd
- ¼ cup pistachio crushed
- ¼ cup olive oil
- 1 cup all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ⅛-¼ cup hot water to adjust consistency
Instructions
- Preheat the oven to 175 °C.
- Grease & dust the required pan with flour or line with butter paper. I used a small heart shape pan.
- Puree the mango pieces in a food processor.
- Sift together flour, baking powder, baking soda, milk powder 2-3 times.
- Beat oil & sugar together. Then add puree and curd to the mixture. Mix well.
- Lightly warm pista & coat in flour. This ensures that pista doesn’t sink.
- Now add dry ingredients to the wet ingredients. Using water to adjust consistency.
- In the end lightly fold in the pista.
- Pour into prepared pan & bake for 20-25 mins or until the toothpick comes out clean.
- Leave in the pan for 10 mins and cool on a wire rack. Then de-mould & cool completely.
- Place cake on a decorating surface.
- Pour the sauce over the cake and garnish with some crushed pista.