They say that necessity is the mother of invention, and this saying became especially true during the lockdown days. There were moments of anticipation, as well as moments focused on survival and creating something new from limited resources to bring us joy. One such moment led to this recipe. It was my father's birthday, and he loved mangoes, so I decided to make a mango cake. However, some key ingredients were unavailable, such as unsalted butter. This made me wonder: what would happen if I used ghee and jaggery instead? This question lingered in my mind for a while, but I eventually decided to give the combination a try. I'm glad I did because the cake turned out with perfect crumbs and had a beautiful complex aroma from all the fresh ingredients used. It had a wholesome taste, and we found it hard to stop at just one slice. The recipe has slowly become a cherished one.
Cow ghee offers numerous health benefits and is a staple ingredient in Indian kitchens. In the past, families would regularly make ghee at home using the malai (cream) collected from milk each day. This process was not only a necessity but also a heartfelt ritual. However, in today's busy lifestyles, many families find it challenging to make ghee at home. This is where brands like Earth Story Farms come to the rescue. Their ghee is not only organic but also full of flavour and has a delightful aroma, characteristics that distinguish high-quality cow ghee. From cooking to baking, this ghee has been a fantastic companion for me for quite some time now. Its consistency is smooth and flowy, which means I don’t have to wait for it to reach room temperature when making cake batter. Unlike the product, this experience is real, hence the comparison is necessary to help you understand why ghee is a good choice in baking when the butter is not ready.
I enjoy baking with jaggery powder, especially fragrant varieties like Date palm jaggery powder (Khejur gur powder) and Palm jaggery powder (Tal gur powder). There is a noticeable difference between these and sugarcane jaggery powder. In my baking experience, sugarcane jaggery tends to alter the taste of recipes, regardless of the flavouring agents used. It has a distinct flavour profile that often overpowers the main ingredients. In contrast, date palm jaggery enhances the deliciousness of any recipe, contributing not just to the taste but also to the overall flavour. For example, the combination of ripe mangoes with seasonal palm jaggery powder worked beautifully here, making the cake a delight on every bite.
Bake this cake for your family and friends when Mangoes are in season, and enjoy the pure joy of food from simple ingredients.
Mango Jaggery Cake
Ingredients
● All-purpose flour/Maida- 1 cup
● Cornstratch/Corn flour- 2 tbsp
● Ripe mango pulp- ⅓ cup / 80g
● Baking powder- ¾ tsp
● Baking soda- ¼ tsp
● Salt- ¼ tsp
● Jaggery powder- ¾ cup
● Eggs- 2
● Cow ghee/Clarified butter- ¼ cup
● Cardamom powder from 7 Green cardamoms
Method
Before I started all the ingredients were at room temperature.
Prepare a 6” loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
The all-natural jaggery powder from Earth Story Farms had a coarse texture. To achieve a smoother consistency, I quickly ground the jaggery powder in a food processor to blend easily into the cake batter.
In a bowl, add 1 cup of all-purpose flour (maida). Then, remove 2 tbsp of this flour and add 2 tbsp of corn flour. To this mixture, add salt, baking powder, and baking soda. Sift the combined flour mixture into another bowl and set it aside.
In a bowl, add the ghee and jaggery powder, whisk well.
Next, add in the eggs and whisk well.
Add the mango pulp and whisk well.
Next to the ghee mixture add the flour mixture and cardamom powder, and whisk to make a smooth batter.
In between preheat the oven at 180 degree C.
Transfer the batter into the prepared pan.
Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles. Bake for 35 minutes or until a skewer inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave it there until it cools completely.
When cooled, slice, serve, and enjoy!
Store the rest of the cake slices in an airtight container and keep refrigerated, and consume within 5 days.
Pro Tip:
Serve the cake slices with liquid Palm jaggery for a more indulging experience.
Recipe by: Chandrima Sarkar (Not Out Of The Box)
About the author:
Chandrima Sarkar is a food writer and the founder of the award-winning blog 'Not Out of the Box.' As a self-taught expert in her craft, she is best known for her inspiring photographs and recipes. In addition to developing easy and workable recipes, she works closely with food and beverage brands to create high-quality digital content for them.
