- Maida (All purpose flour) – 1 cup
- Mango puree – 3/4 cup
- Powdered sugar (Caster sugar) – 1/2 cup
- Oil – 1/4 cup
- Buttermilk – 1/4 cup [milk 1/4 cup+vinegar 1 tsp – mix and leave for 5 minutes)]
- Baking powder – 1 tsp
- Baking soda – 1/2 tsp
- Murabba/ Jam – 3 tbs
- Badaam (Almonds) – for garnish
Step 1: Sieve Maida (All purpose flour), Baking powder and Baking soda.
Step 2: Prepare Buttermilk by mixing Milk and Vinegar and leave for 5 minutes.
Step 3: Mix Mango puree, Powdered sugar (Caster sugar) and Oil in a bowl.
Step 4: Add Maida (All purpose flour), Baking powder, Baking soda, and fold with the help spatula or wisk.
Step 5: Add prepared Buttermilk and mix.
Step 6: In a baking mould, apply Ghee/Oil and dust Maida (All purpose flour).
Step 7: Pour mixture in a 7 inch baking mould and tap three times.
Step 8: Place a stand in patila. Cover and preheat for 15 minutes at medium to low flame.
Step 9: Put baking mold carefully. Cover and cook at low flame for 25 minutes.
Step 10: Insert toothpick/knife at the center of the cake. If it comes out clean it means that the cake is ready otherwise cook for almost 5 minutes at low flame.
Step 11: Apply Murabba/Jam and sprinkle Badaam (Almonds).