Mango Cake

Preheat your oven to 350°F (180°C). Grease a 9-inch cake tin and line the base and sides with parchment paper.

Grind the semolina and sugar together in a blender to create a fine powder. Blend the mango pulp into a smooth puree and set aside.

In a mixing bowl, combine the ground semolina, sugar, salt, and cinnamon powder.

Add the mango puree and milk to the dry ingredients, stirring gently to maintain a smooth, lump-free batter. Next, add the oil and mix well. Let the batter rest for 10 minutes.

Add the baking powder and baking soda to the batter. Mix it well.

Pour the batter into the prepared cake tin and decorate the top with sliced almonds.

Place the cake tin in the preheated oven and bake for 35-40 minutes or until the top turns golden. To check if the cake is ready, insert a toothpick or knife into the centre. If it comes out clean or with only a few crumbs, the cake is done. If not, bake for a few more minutes and check again.

Once baked, remove the cake tin from the oven and let it cool completely. After cooling, slice and enjoy your delicious mango cake with a comforting cup of tea.