Eggless mango Bundt Cake

• Produce

  • 1 1/2 cup Mango puree

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 1 Powdered sugar
  • 1/2 tsp Saffron strands
  • 1/2 tsp Salt
  • 1 1/4 cups Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Yogurt

• Other

  • Butter - 1 Cup (melted and measured

Found on revisfoodography.com

Description

Ingredients

• All purpose flour - 3 Cups
• Baking soda - 2 tsp
• Baking powder - 1 tsp
• Salt - 1/2 tsp
• Butter - 1 Cup (melted and measured)
• Sugar - 1 1/4 Cups
• Yogurt - 1 Cup
• Mango puree - 1 1/2 Cup
• Vanilla extract - 1 tsp
• Saffron strands - 1/2 tsp
• Powdered Sugar - as needed

Directions

• First add all the dry ingredients (all purpose flour, baking soda, baking powder, salt) to a large mixing bowl and mix well until combined.  To a separate mixing bowl, add all the remaining ingredients except saffron (melted butter, sugar, yogurt, mango puree, vanilla extract) and beat using a hand whisk / blender until mixed well and fluffy.  Now add the saffron strands to the wet mixture and also the dry ingredients little by little and fold nicely until combined.  Preheat oven to 350 F. Grease a 10 bundt cake pan with oil. Transfer the cake batter to the bundt pan. Using a spoon slightly smooth the surface and then bake in the oven for about 1 hr. Inserting a toothpick in the thickest portion of the cake should come out clean.    Leave the cake to cool for about 5 mins in the pan. Then transfer it to a cooling rack and cool to room temperature.Dust with powdered sugar and Enjoy.