I can tolerate summer only because it’s a mango season and I get to eat my weight in mangoes until next summer. It does more harm than good for my waistline but we all have our weaknesses, don’t we? Having said that eaten at right time it has numerous benefits like high in fiber, antioxidants, potassium and Vitamin A to name a few. Having mangoes for breakfast is the best time due to it’s high sugar and calorie content so I usually add them to my morning smoothies and chia puddings and this cake is another way to have mangoes for breakfast with a cup of tea or coffee.
The cake uses semolina for a regular all purpose flour substitute but rises beautifully and has got good crumb. Pairing of mango and strawberry is absolutely divine and one for the books. The cake uses few simple ingredients and mango is the hero here so be sure to use good quality, sweet mangoes for best tasting cake, I have used Alphonso mangoes. The cake batter comes together in minutes and is super easy to whip up even for a novice baker but looks oh-so-fancy because of strawberries on top. It’s an eggfree, vegan recipe which makes it suitable for all kinda palates and diets. So if you are still on a look out for a cake to bake for Father’s day, your dad will be ecstatic with this one.
Happy Father’s Day to all the wonderful fathers! xx