I can tolerate summer only because it’s a mango season and I get to eat my weight in mangoes until next summer. It does more harm than good for my waistline but we all have our weaknesses, don’t we? Having said that eaten at right time it has numerous benefits like high in fiber, antioxidants, potassium and Vitamin A to name a few. Having mangoes for breakfast is the best time due to it’s high sugar and calorie content so I usually add them to my morning smoothies and chia puddings and this cake is another way to have mangoes for breakfast with a cup of tea or coffee.
The cake uses semolina for a regular all purpose flour substitute but rises beautifully and has got good crumb. Pairing of mango and strawberry is absolutely divine and one for the books. The cake uses few simple ingredients and mango is the hero here so be sure to use good quality, sweet mangoes for best tasting cake, I have used Alphonso mangoes. The cake batter comes together in minutes and is super easy to whip up even for a novice baker but looks oh-so-fancy because of strawberries on top. It’s an eggfree, vegan recipe which makes it suitable for all kinda palates and diets. So if you are still on a look out for a cake to bake for Father’s day, your dad will be ecstatic with this one.
Happy Father’s Day to all the wonderful fathers! xx
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
slices
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- 1 cup + 1 Tbsp fine semolina
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup extra virgin coconut oil
- 1 heaping cup mango purée, Use sweet, good quality mangoes
- 1/3 cup castor sugar, more if mangoes are not sweet enough
- 1 tsp vanilla extract
- 14-16 fresh strawberries, hulled and halved
- 1 Tbsp raw sugar, for topping
Ingredients
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|
- Grease a round 8-inch cake pan with oil. Preheat the oven at 170ºC/350ºF.
- In a small mixing bowl, whisk together fine semolina, baking powder and salt.
- In another mixing bowl, whisk together coconut oil, mango purée, castor sugar and vanilla extract.
- Gently fold in flour mixture to the wet ingredients until just combined using rubber spatula. Do not over-mix.
- Pour the batter in the cake pan. Top with the strawberry halves (cut-side down) in circular fashion and sprinkle raw sugar on top. Bake in the oven for 30-35 minutes or until toothpick inserted in the center comes out clean.
- Let cool for 5 minutes on a cooling rack before unmoulding the cake. Serve as is or topped with fresh whipped cream, plain yogurt or vanilla ice cream. Keeps well for 3 days stored in an airtight container in the refrigerator.
Feel free to substitute fresh peaches, apricots or cherries for strawberries as per seasonal availability.
