Sieve together the dry ingredients - Flour, baking powder, baking soda, cardamom powder and salt. Mix using a spoon and set aside.
Into a separate bowl, whisk together mango puree, melted butter, milk and sugar until homogenous.
Add the dry ingredients into the wet in three batches and fold until you get a lump-free batter. Do not over-mix the batter. (The right way to add the second set of dry ingredients is when you could still some bits of flour left from the previous addition).
Step 2 - Bake
Transfer the cake batter into greased loaf tin. Level the top with a spatula.
Gently tap the tin onto the counter top to release the air bubbles.
Bake it in a preheated oven of 180°C for 45-55 mins until a skewer inserted into the centre comes out clean.
Step 3 - Slice
Once baked, let the cake sit in the pan itself for 3-5 mins.
Run a knife around the edges of the cake. Invert it onto a wire rack to release the cake completely.
Once cooled, slice the cake and enjoy.
Always fluff the flour, spoon it to your measuring cup then level it off and use in your recipes. Do remember to sieve all the dry ingredients for a lighter cake.
Do not overmix the batter. This is the main culprit for dense and chewy cakes. Follow the steps in the pictorial format in the paragraph above for a clear understanding. Or simply download my Free Ebook on Baking Tips which would be super handy.
Allow the cake to cool completely before slicing.
Grease the baking pan well with some butter or oil and dust with flour and line with a parchment paper. This would ensure easy unmoulding of the cake once baked.
Refer the post above for detailed pictorial step by step recipe format, tips, storing methods and frequently asked questions that might be super handy.
All-Purpose Flour: You can use Cake Flour or Whole Wheat Flour. Please note that whole wheat flour would make your cake little denser but nevertheless would taste equally good.
Baking Powder: Skip and use 2 tsp Vinegar and 1 tsp Baking Soda.
Cardamom Powder: Skip and use almond, pistachio, rabdi or simply vanilla essence.
Melted Butter: Any flavourless oil can be used in place of butter. Ghee would also work in this recipe.
Sugar: If you are using fresh Mangoes to make this cake please feel free to increase the quantity of sugar to 1 cup.
How to make Mango Cake in a Cooker or in a Kadai?
Place a wire rack or stand in the cooker and then preheat it on high flame for 10 mins.Then place the cake pan along with the batter in the cooker.Close the lid without any gasket or whistle and bake it on a med-low flame for 45-55 mins. You can refer our Rava Cake in Cooker post for detailed steps.Nutrition Disclaimer: Please note that I am neither a nutritionist nor a dietician. The nutritional value of 1 slice of approx 1/2 inch thickness has been stated below which is calculated using an online nutritional calculator. If you would want to refer this for your dietary requirements please use the one that you prefer or consult with a dietician for precise instructions.