Last year during Mango season I tried this cake with whole wheat flour from SuchetasKitchen. It turned out good but somehow we don’t prefer the smell of wheat flour in the cake. So this year I tried it with All Purpose Flour (Maida) and we all relished the cake. Do give a try before the season gets over.
2 cups All Purpose Flour / Maida,
½ cup milk powder,
1 tsp baking powder,
1 tsp baking soda,
1 cup sugar,
1.5 cups of fresh mango pulp,
½ cup yogurt,
½ cup refined oil
Sift together maida, milk powder, baking powder and baking soda.
Blend well sugar, mango pulp, yogurt and oil till smooth.
Pre heat the oven at 175 degree C for 10 minutes.
Mix gently the flour and blended pulp mixture.
Grease and dust a cake tin and pour the batter into it.
Bake the cake till a knife inserted in the cake comes out clean.