For both these cakes I have used oil instead of butter. I have replaced the sugar with honey.
Since mangoes was not in season, I went for a mango flavour yoghurt for my Mango cake. Both these cakes are a good tea time cake and took not time to prepare.
Ingredients 125 gms flour 2 eggs 1 tsp Baking powder 1/4 tsp soda Bicarbonate 50 gms Pistachio , grind to a powder 1/2 tsp Pistachio essence 100 ml honey 1 drop green gel colour 1/4 cup oil
METHOD Preheat oven to 180 degrees. line a loaf tin with parchment paper
In a bowl add oil, eggs and honey. whisk well together. Then sift the flour, baking powder and soda bicarbonate well add to the honey mixture. whisk well , then mix in the pistachio powder mix well. Add the essence, colour and 1/2 cup Lukewarm water. Whisk well together till well incorporated. pour this batter into the loaf tin and bake for 35 mins or till done.
For the honey glaze mix honey , icing sugar and very little milk together drizzle over the cake
MANGO FLAVOUR YOGHURT CAKE
Ingredients 125 gms flour 2 eggs 1 tsp Baking powder 1/4 tsp soda Bicarbonate 90 gms mango flavour yoghurt 1/2 tsp mango essence 100 ml honey 1 drop yellow gel colour 1/4 cup oil
METHOD Preheat oven to 180 degrees. line a baking tin with parchment paper
In a bowl add oil, eggs , mango flavour yoghurt and honey. whisk well together. Then sift the flour, baking powder and soda bicarbonate well add to the honey mixture. whisk well till well incorporated. Add the essence, colour and 1/4 cup Lukewarm water. Whisk well together till well incorporated. pour this batter into the baking tin and bake for 40 mins or till done.
For the glaze add icing sugar and very little milk, mango essence mix well to smooth drizzle over the cake.
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