Flourless Eggless Mango Cake

Had some mango pulp sitting in the fridge when I came across this interesting recipe here http://redchillies.us/2009/04/14/eggless-mango-cake/ The recipe sounded like the cake would end up tasting like halwa but it actually tasted like cake. I would maybe add 2-3 tablespoons of flour (maida) the next time I try it as the cake was very delicate! Do not attempt to cut the cake till it has cooled completely, or cool it in the fridge slightly before cutting it. As the notes say on the original site, the mango pulp should be very thick . If not thick, then leave the cake batter for 15 minutes more so that the sooji soaks up the pulp

Ingredients

1 cup roasted sooji (fine variety)
1 cup thick mango pulp (alphonso or kesar preferably)
1/2 cup(100 gms) melted butter
1/2 cup powdered sugar
1 teaspoon vanilla essence
1 teaspoon baking powder

1. Preheat oven to 180 degrees
2. Cream the butter and sugar till light and creamy (2-3 minutes )
3. Add the sooji and the pulp. Beat to a smooth batter. Leave the batter for ten minutes. If not thick, then leave the cake batter for 15 minutes more so that the sooji soaks up the pulp
4. Add the baking powder and the vanilla essence
5. Line a baking dish with butter paper (I used a 4 X 6 tray) . The dish should be roughly half filled with the batter
6. Bake on the center rack for about 25-30 minutes till the top is slightly brown and a toothpick comes out clean

The cake is very delicate so let it cool completely before cooling ! Serve  with  vanilla ice cream and chopped mango pieces for a refreshing summer dessert