Mango Semolina Cake Recipe – Rosewater & Pistachio Delight

Last Updated on 4 months by Neha Deshmukh

Mango Semolina Cake Recipe – Rosewater & Pistachio Delight

Hey everyone! If you’re anything like me, the aroma of a freshly baked cake instantly makes everything better. And this Mango Semolina Cake? It’s sunshine on a plate! I first made this for a friend’s birthday, and it was such a hit – everyone raved about the delicate mango flavor and the lovely hint of rose. It’s surprisingly easy to make, and perfect for a little afternoon treat or a festive gathering. Let’s get baking!

Why You’ll Love This Recipe

This Mango Semolina Cake isn’t just delicious; it’s special. The combination of semolina (sooji) and mango creates a beautifully textured cake that’s moist and flavorful. The rosewater adds a subtle floral note, and the pistachios give it a delightful crunch. It’s a little slice of heaven, honestly! Plus, it’s a relatively quick bake – ready in under an hour.

Ingredients

Here’s what you’ll need to create this delightful cake:

• 1 cup semolina (sooji) – about 150g
• 1 tsp baking powder – about 4g
• ¼ cup sugar – about 50g
• ½ tsp cardamom powder – about 2.5g
• A pinch of salt
• ¼ cup oil – about 60ml
• 1 cup mango pulp – about 240ml
• 1 tbsp rose water – about 15ml
• ¼ cup pistachios, chopped – about 30g

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your cake.

Semolina (Sooji) – Types & Uses

Semolina, or sooji, is the star here! It gives the cake a lovely grainy texture. You can use fine or coarse semolina – I prefer fine for a softer cake, but coarse works beautifully too.

Mango Pulp – Fresh vs. Store-Bought

Fresh mango pulp is amazing if you can get it! About 2-3 ripe mangoes will give you a cup. But good quality store-bought mango pulp works perfectly well, especially when mangoes aren’t in season. Just make sure it’s 100% mango pulp with no added sugar.

Rosewater – Quality & Substitutes

Rosewater adds such a beautiful fragrance. A little goes a long way! Look for pure rosewater, not rose flavoring. If you can’t find rosewater, you can substitute with a teaspoon of orange blossom water, though the flavor will be slightly different.

Cardamom – Freshly Ground vs. Powder

Freshly ground cardamom is always best – the aroma is incredible! But good quality cardamom powder is perfectly fine if you’re short on time.

Pistachios – Roasting for Enhanced Flavor

I love to lightly roast my pistachios before chopping them. It brings out their flavor and makes them extra crunchy. Just a few minutes in a dry pan is all it takes!

Step-By-Step Instructions

Alright, let’s bake!

1. First, preheat your oven to 180°C (350°F). Grease a 6-inch baking pan and lightly dust it with flour. This prevents sticking – trust me, it’s important!
2. In a mixing bowl, whisk together the semolina, baking powder, sugar, cardamom powder, and salt. Make sure everything is nicely combined.
3. Now, add the oil, mango pulp, and rosewater to the dry ingredients. Mix until you have a smooth batter. Don’t overmix!
4. Let the batter rest for about 10 minutes. This allows the semolina to absorb the moisture, resulting in a softer cake.
5. Pour the batter into the prepared pan and spread it evenly. Sprinkle the chopped pistachios on top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on it!
7. Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. This prevents it from breaking.

Expert Tips

• Don’t skip the resting time for the batter! It really makes a difference.
• Use a good quality baking pan. A lighter-colored pan will bake more evenly.
• If you’re worried about the cake sticking, line the bottom of the pan with parchment paper.

Variations

Want to switch things up? Here are a few ideas:

Vegan Mango Semolina Cake

My friend Priya is vegan, and she loves this cake! Simply substitute the oil with melted coconut oil and ensure your mango pulp doesn’t have any sneaky dairy ingredients.

Gluten-Free Mango Semolina Cake (Using Alternative Flours)

For a gluten-free version, you can replace half of the semolina with almond flour or a gluten-free flour blend. It will change the texture slightly, but it’s still delicious!

Adjusting Spice Levels

If you prefer a stronger cardamom flavor, feel free to add a little more. You can also add a pinch of nutmeg or saffron for extra warmth.

Festival Adaptations (Holi, Diwali)

This cake is perfect for festivals! During Holi, you can add a few strands of saffron for a vibrant yellow color. For Diwali, you can decorate it with silver leaf (vark) for a festive touch.

Serving Suggestions

This cake is lovely on its own with a cup of chai. You can also serve it with a dollop of yogurt or a scoop of vanilla ice cream. A sprinkle of extra pistachios always looks pretty!

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but it might dry out slightly.

FAQs

Let’s answer some common questions:

What type of mango pulp is best for this cake?

Alphonso mango pulp is the gold standard, but any good quality, sweet mango pulp will work beautifully.

Can I make this cake ahead of time?

Yes, you can! The cake actually tastes even better the next day. Just store it properly in an airtight container.

How do I prevent the cake from sticking to the pan?

Greasing and flouring the pan thoroughly is key. You can also line the bottom with parchment paper for extra insurance.

Can I use almond flour instead of semolina?

You can, but it will result in a denser, more crumbly cake. I recommend using a blend of almond flour and semolina for the best results.

What is the best way to store leftover mango semolina cake?

Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Enjoy baking, and let me know how your Mango Semolina Cake turns out! I hope it brings a little sweetness to your day.