Oil-free mango cake

Overview

At the end of the year, I cleared out my inventory and dug out a box of mango puree. I couldn’t eat the frozen version. There are many things made with mango, including mousse, ice cream, and pudding. . . . . Various desserts. Very few are used to make ordinary cakes. After searching a lot, I found a few recipes for mango cake. This mango cake is made like a muffin and uses a relatively large amount of mango. That's it. Simply, I even saved the oil and replaced the amount of oil with mango puree. It tastes more worry-free. Is the color of mango cake a bit like pumpkin? But the flavor of mango is much richer than pumpkin. . . .

Tags

• baking
• breakfast
• afternoon tea
• snacks
• summer recipes
• students
• baking powder
• cake flour
• egg
• mango puree
• sugar
• milk
• salt

Ingredients

Steps

1. 1 Ingredients: 100g low-gluten flour, 25g sugar, 6g baking powder, 1g salt, 20g eggs, 80g milk, 120g mango puree

   

2. 2 Pour the milk, egg liquid, sugar, and salt into a large bowl and stir evenly.

   

3. 3 Add mango puree,

   

4. 4 Mix well.

   

5. 5 Mix baking powder and flour and sift into bowl.

   

6. 6 Mix into a uniform batter.

   

7. 7 Put it into the mold, seven to eight minutes full.

   

8. 8 Place in the oven, middle layer, heat up and down at 180 degrees, and bake for about 20-30 minutes.

   

9. 9 The surface is golden brown and comes out of the oven.

   

10. 10 Unmold immediately and place on a rack to cool.