The Mango Semolina Cake has been doing the rounds of social media for quite a while. And since the mango season was upon us I decided to make one too. The semolina basically absorbs up the mango puree and the grains become soft. After you bake it the texture remains a bit sticky but then the texture always changes depending on whether you are using all purpose flour or whole wheat flour or in this case semolina. The cake turned out quite interesting. Definitely something I would bake again.
Ingredients
1 cup semolina
2 mangoes, skinned and pureed
¼ cup oil
½ tsp baking powder
¼ cup+1 tbsp sugar ( the mangoes add to the sweetness)
Preheat the oven to 175 degrees. Mix together the semolina, sugar and baking powder. Now add the oil and mix. Add the mango puree and mix well. Let it sit for half an hour so that the semolina soaks in the mango. Now pour into a greased loaf tin and bake for 20-25 minutes.
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