Mango Tea Cake (with Barfi Variation)
This super easy to make scrumptious mango dessert can be served as a tea cake, regular cake, or Indian dessert Barfi.
Prep Time 10 minutes mins
Cook Time 29 minutes mins
Resting time 10 minutes mins
Servings 16
Calories 79 kcal
Start out by pre-heating oven to 375°F (190°C). Also prepare an 8"x8" pan by smearing a teaspoon of oil. You can also use parchment paper cut to the size of the pan to prevent sticking.
Mix all the dry ingredients in a wide-mouth bowl--cream of wheat, almond flour (if using), baking powder, ground flaxseeds, coconut palm sugar, and unsweetened shredded dried coconut. Stir the mix with a whisk. If using freshly grated coconut, add that to the wet ingredients.
Mix all the wet ingredients in a big measuring cup or bowl--mango puree and avocado oil--and stir with a whisk. If using fresh coconut, add that to the wet ingredients.
Add the wet ingredients to the dry and mix with a whisk until well mixed. Don't over mix. Let the mixture stand for 5 minutes.
Add the cake mixture to the pre-prepared pan and bake for 30-35 minutes. To test for doneness, insert a toothpick or fork toward the end of baking period ~30 minutes. If the fork/toothpick comes out clean, the cake is done.
Take the pan out of the oven and let it cool on a cooling rack for about 10 minutes. Turn the pan upside down and lightly tap the backside to transfer the cake from pan to the cooling rack.
Cut it into 16, 2"x2" pieces. Make sure that the cake is completely cool before cutting. Enjoy with the almond whipped cream.
*Cream of wheat comes in two varieties--fine and coarse. The fine variety works better for this cake. I have tried this with the coarse variety as well, and in the absence of fine variety it works.
**If not on hand, you can omit ground flaxseed, but the cake textures becomes slightly crumbly.
To make the Barfi Variation
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- Reduce mango puree by 2 tbsp and increase oil by equal amount--2 tbsp.
- Replace cinnamon with 3/4 tsp ground cardamom powder.
- Increase sugar to 1/2 cup, if you like desserts on the sweeter side.
To make the richer cake variation
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- This is a slightly richer version of the tea cake--reduce the mango puree by 2 tbsp and increase oil by equal amount--2 tbsp.
- Increase sugar to 1/2 cup, if you like desserts on the sweeter side.
Serving: 1PieceCalories: 79kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 18mgPotassium: 57mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 78mgIron: 3mg