Tutti Frutti Mango Cake.

"Tutti Frutti Mango Cake" ... Baking another cake after long time, I guess, I have a lot to learn in this field ... taste wise the cake was first class, but was denser in texture coz. of the addition of oil ... Had made a small one, so got over soon ... Will def. try out another with butter, till then enjoy this one .... 

** I come back with another cake with a little bit of disappointment, I have yet to get a perfect cake done without iota of hitch while using oil. As for this one I was killing sometime today morning as my maid help had come early and finished off her work and left way ahead of her actually visiting time. My lunch was cooked and done with and I was really in no mood for cleaning up of any part of the home, so was just browsing through some recipes collected, when I came across this Mango Cake that looked really simple and the ingredients too were all there at home. So enthusiastically, I thought why not prepare this mango cake as I had about 2 hours time before I had to leave to office and by then it would be done with. 

** I am always skeptical about the usage of oil in cakes, as I have always experienced getting denser cakes whenever I have used oil as base, so preferred using butter, as in the traditional baking method. But then, I remembered my friend once saying I should follow the recipe without meddling with it to get perfect cake. So, I went ahead and tried out exactly as it was suggested using my favorite fresh Alphonso mango puree. The cake was very tasty and good but turned out dense and needed be slightly spongier, which I am sure would have been had I used butter. For all other reasons the cake was awesome, so I suggest for this recipe you use white butter, unless you have a liking for cakes with oil as they are supposed to be healthier. 

** Here is the Recipe for "Tutti Frutti Mango Cake" … My Style … 

** Ingredients : 

Rava (Fine or Medium) : 1 heaped cup (I used fine, you can use Bombay Rava too)

Sugar Powder / Pitti Shakkar : ½ cup 

Oil : ¼ cup (any edible oil, I used Sunflower oil) 

Mango Puree : 1 cup (I used fresh Alphonso Mango/Aapus Ambo) 

Full Fat Milk / Doodh : ½ cup 

Cooking Soda : ½ tsp 

Baking Powder : 1 tsp 

Mango Essence : few drops (Optional) 

Mango Color : few drops (Optional)/ I have not used. 

Tutti Frutti : handful pieces

Coarsely Powdered Almond / flakes : 2 tblsp 

** 8 inch Aluminium baking dish (You can use any you generally use) 

Melted Butter / Ghee : 1 tblsp 

APF/Maida : 2 tblsp 

** Preheat the oven at 160 / 180 deg. C. 

** Prepare thick Mango puree without addition of water in a mixer grinder. I used Aapus Ambo / Alphonso Mango as they have a lovely color, aroma and taste. Reserve one cup aside, you can use the remaining for any other purpose, I just enjoyed it as it is.

** Prepare and keep the aluminium baking dish ready by applying the butter / ghee all over the inner side in a thin film. Now sprinkle the APF/Maida all over it from inside and tap it all over evenly without touching with hand. Invert and tap it so that the excess flour falls away. 

** Roll the tutti frutti pieces in a little bit of  APF/Maida to evenly cover it all over the surface of the pieces and keep it ready aside. This is done so that the tutti frutti pieces do not sink to the bottom while baking. 

** In a glass bowl add in the prepared mango puree, oil, sieved sugar powder, rava, mango essence, colour if needed (I have not added) and mix well to a smooth texture. The ingredients should be well mixed without any lumps. Keep this covered aside for 10-15 minutes. 

** Note : You can use any normal Bombay rava or chiroti rava too. I used chiroti rava, but have a feeling that normal rava would have given a better textured caked. Again, you have to give a resting period as it is important for the rava to soak in some liquid or else it will turn brittle. 

** After 15 minutes once again mix the ingredients and then add in the baking powder and cooking soda to it and give a good stir till it has mixed in well. Immediately pour it into the prepared and kept baking dish in one go. Tap it slightly on the platform to get a leveled top. 

** Sprinkle on top the coarsely powdered almond and the prepared and kept tutti frutti, taking care to see that you have spread it in an even layer on the top of the mixture. Gently press it down slightly with the back of a spoon and then put it in the pre-heated oven and bake at 160 / 180 deg. C for about 35 to 40 minutes or till done / till a wooden skewer inserted comes out clean. 

** The actual time of baking differs from each oven and their temperature level, so do use your judgement. When done, remove from the oven and allow the cake to completely get cooled, before you gently invert it on a flat plate. Again allow to cool for another 30 minutes and then cut it into pieces and put it into an air tight container. 

** "Tutti Frutti Mango Cake" is done and ready to be served. Serve them fresh cut into pieces of shape and size of your choice and enjoy them fresh with your family and friends. This is a small sized cake that will give you about 14-16 medium sized pieces or only about 12 pieces of triangular shapes. If you need more, you should exactly double the quantity without any variations.

** Do try out this easy cake when fresh mangoes are in season and enjoy with your family and friends. You can try out the cake with addition of oil, as is the recent trend to cut down on calories but personally, I have a strong feeling that white butter gives a much more spongier textured cake. Well, we have to compromise for the sake of health and I am sure children will love it specially for that in between breaks. 

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