My daughter’s school celebrates international cultural night every year. In her school there are 38 different native language speaking students. Representatives from these cultures setup booths and each student brings in a food item so that everyone gets to enjoy food from all across the world. It’s pretty amazing to walk down the hall and see their booths and then eat Mediterranean baklava, Indian bisi-bele-bath and Japanese sushi in one seating.
This year me and my friend Laxmi decided to make some fusion food. Coupling Mango into an eggless cake.
- 1 cup semolina (sooji)
- 1 cup sweetened mango pulp (canned or freshly made)
- 1/2 cup granulated sugar
- 1/4th cup unsalted butter at room temperature
- 1tsp. baking powder
- Golden raisins ( optional )
Preheat oven at 350F.
In a bowl mix sooji with baking powder and keep aside.
Take a mixing bowl and mix butter and sugar till its creamy. Gradually add mango pulp to it and give a real good mix.
Now slowly add sooji mix to it and stir to combine. Sweetness of mango pulp varies with different brands, so it is better to check the sweetness and adjust at this point.
Grease a 9 inch baking pan and pour the cake mixture into it. Bake it in the oven for 20 minutes. Remove and allow it to cool on a wire rack.
Cut it into squares and serve. I didn’t put raisins for my daughter’s school event keeping in mind that some students might have allergic reaction. But it really looks good when you decorate each square with golden raisin.
The same cake I made for a friend’s dinner party.