Wednesday, 17 June 2015

HEALTHY RECIPE : MANGO CAKE WITH MANGO SAUCE


HEALTHY RECIPE : MANGO CAKE WITH MANGO SAUCE 




1 CUP MAIDA - ALL PURPOSE FLOUR

3/4 CUP MANGO PULP - FROM 1 MANGO

1/2 CUP CONDENSED MILK

1/3 CUP BUTTER


1/2 CUP SUGAR POWDER

3-4 TBSP. MILK

1 TBSP. CORN FLOUR

1 TBSP. CASHEW NUTS - CHOPPED

15 -20 RAISINS

1 TBSP BAKING POWDER

1/2 TSP. BAKING SODA

FOR GARNISHING :

1 CUP MANGO SAUCE

CHOCOLATE AS YOU USE.

*MIX THE MAIDA, BAKING SODA AND BAKING POWDER IN A MIXING BOWL.
SIEVES THE MIXTURE 3-4 TIME.
KEEP ASIDE.

*TAKE A ANOTHER MIXING BOWL AND PUT A BUTTER AND SUGAR POWDER MIX WELL AND WHIP TILL WHITEN.
ADD MANGO PULP AND MIX WELL.

















ADD 1 TBSP. CHOPPED CASHEW NUTS AND 15 -20 RAISINS.

*YOU CAN SPRINKLE THE CHOPPED CASHEW AND RAISINS OVER THE CAKE WHEN YOU PUT FOR BAKE THE CAKE.

*MIX THE MANGO MIXTURE AND MAIDA MIXTURE.
MIX WELL TOGETHER.
ADD 3-4 TBSP. MILK TO MAKE POURING CONSISTENCY. 
MIX WELL. KEEP ASIDE.

*
TAKE A BUTTER PAPER AND CUT IT MOULD SIZE. 
AND GREASE WITH BUTTER.
TAKE A MOULD AND GREASE WITH BUTTER.
PUT THE BUTTER PAPER ON GREASED BOTTOM OF THE MOULD.

NOW POUR THE MANGO CAKE MIXTURE OVER THE BUTTER PAPER. 
AND TAPPING TILL LEVEL.
NOW YOU CAN SPRINKLE THE CHOPPED CASHEW NUTS AND RAISINS OVER THE BATTER IN MOULD.

















* PREHEAT OVEN AT 180* FOR 10 MINUTES.
THEN BAKE THE MANGO CAKE AT 180* FOR 30 MINUTES.
AFTER 30 MINUTES DE MOULD (UNMOULD) THE CAKE OVER PLATE.
REMOVE THE BUTTER PAPER. 
KEEP ASIDE TILL COME AT ROOM TEMPERATURE. 
THEN GARNISH WITH CHOCOLATE AND MANGO SAUCE.


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