It’s time for the Mango, the king of summer fruits to bid adieu to its fans and lovers. The mango season in India lasts for nearly 4 months, starting as early as end March and continuing till end of June. Eat it raw in salads, pickles and chutneys or in its ripe form in smoothies, shakes, desserts or just bite and suck into its succulent flesh like most mango lovers do.
With this versatile fruit doing its last rounds in the Indian markets I had bought a few of the North Indian varieties to satiate my Mango desires. I had this eggless mango cake bookmarked since long from my friend Freda’s blog Aromatic Essence and this was the last chance to try it out with the fruit fading away from the fruit stands. I tweaked it a little by adding some saffron and slivered almonds to it to give a royal touch to the taste of the mangoes. Freda is an amazing baker and her recipes are to die for. She has an array of bakes in her fabulous blog and I have a long list of bookmarked recipes from her repertoire to try.
Normally my eggless cakes are little dense and sticky but with this recipe the cake turned out surprisingly spongy and moist with the heavenly mango flavour and a vibrant yellow colour. I served the cake with a home made mango saffron sauce to accentuate the mango flavour 😋. For a spongy texture please follow the recipe notes given while baking the cake. I followed the instructions and I don’t repent it.
Saffron is a spice derived from the flower Crocus Sativus, a member of the lily family. The stigmas of this flower are painstakingly handpicked, cut and then carefully laid on a sieve and cured over heat to deepen the flavour…a labour intensive process indeed making saffron the most expensive spice in the world. This time the Foodie Monday Bloghop theme being Flower recipes I thought of blogging about this eggless Mango cake with Almonds and Saffron …Saffron being the flower ingredient. Sending this Cake for the 99th Foodie Monday Bloghop for the theme Flower Recipes.