- All purpose flour - 160 gms/11/4 cups
- Almond powder(optional) - 10 gms
- Salt - 1 gm /1/4 tsp
- Baking powder - 3gm /1 tsp
- Baking soda - 2 gm/1/2 tsp
- Condensed milk - 200 gms / 1/2 tin(from 400 gms tin)
- Sugar(castor sugar or powdered) - 30 gm/2 tbsp
- Butter (unsalted) - 100 gms
- Vanilla essence - 2gm/1/2 tsp
- Milk - 110gms/1/2 cup
- Broken cashew nuts - 25 gms
1.Brush 7.5 inch pan with butter dust with flour then line with parchment if needed.2.Now in a mixer jar ad chopped mangoes, sugar, condensed milk and vanilla essence.3.Blend well till fluffy and smooth transfer to a mixing bowl.4.Now sieve in the flour. Baking powder, baking soda and salt.5.Mix with a whisk by adding milk little at a time.6.Make a smooth batter pour in the lined tin and bake in a preheated oven for 35-40 minutes at 180 deg.
- Oven temperature changes with different brand ovens,so bake at your timings.
- Adding more mango puree will be over powering
- Use nice ripened mangoes to make this cake.
- Almond powder can be skipped if you don't have don't worry you will get the same results.
