• Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Sinamon Tales

by Monika

  • Home
  • Recipe Index
  • About
  • Work with Me
  • Media Mentions

Jowar Mango Chia Seeds Cake with Sweet Lime Glaze

The answer to the summer cake craving –  Jowar Mango Chia Seeds Cake with Sweet Lime Glaze. No processed flour, no refined sugar and the goodness of millets. And so delicious you would want to eat the whole thing by yourself. If this isn’t a win-win, we don’t know what is !

This Jowar Mango Chia Seeds cake was born on a whim last week. I had some organic jowar (sorghum) flour handy and some good organic Alphonso from a friend’s farm. And I couldn’t be happier because it turned out really FAB!

Mango Chia Seeds Cake

 

We were heading to a friend’s house on Saturday evening and I had messaged her saying I will get dessert, frankly it was Rhea’s gorgeous Musamabi aka sweet lime cake running in my mind. It just seemed perfect for summer and believe me or not Bangalore is so hot right now. But I also kept looking at the mangoes and it felt like they are calling out to me, the child kept insisting we make something with mangoes as well so with a heavy heart I started baking the Mango Chia Seeds Cake. And somewhere I was like wait, can’t I make this cake and still take some inspiration for Rhea’s cake and that is when I thought of the glaze. I know for sure mango and lemon go well together as I love these Mango Lemon Bars so I knew the citrusy flavour would work. And it did and HOW !

Sorghum Mango Cake

And since millets is on my mind so much I decided to use the organic Jowar flour I had on hand, I was a tad apprehensive frankly since I have used a lot of millets in brownies and pancakes but not in a non chocolate cake. I feel chocolate helps get over the fact we aren’t indulging too much and helps bask a bit of unknown flavour that comes from the millet but to my surprise it worked fantastically well in this mango chia seeds cake as well. After this I know I am gonna be baking much more with jowar.

I also think chia seeds added a fantastic crunch to the cake and inspite of the fact that they are the biggest hipster food right now, I love them. Soaked in milk or curds in my morning parfaits or in my smoothies and cakes.

Mango Chia Seeds Sweet Lime Glaze

And like a good food blogger, I took some photos of the cake and shared them at my current addiction – instagram stories. I used two plates to photograph them – the brown one you see in the initial photos and then the blue green one below (my current favourite plate BTW) and shared them both since I couldn’t decide. And guess what turns out 8840 people couldn’t either. I had a hung vote with people voting for both the options with equal fervor and hence both the options had to make it here. Come on, I can’t upset half of my followers no πŸ˜‰ πŸ˜‰

And oh, did I tell you what a hit the cake was at the party? EVERYONE loved it and went it for seconds and thirds even at 2 am in the morning. So don’t wait, bake this one ASAP. It is almost guiltless if you ask me πŸ™‚

Mango Chia Seed Cake slice

Mango Chia Seeds Sweet Lime Glaze cover

Jowar Mango Chia Seeds Cake with Sweet Lime Glaze

The answer to the summer cake craving - Jowar Mango Chia Seeds Cake with Sweet Lime Glaze. No processed flour, no refined sugar and the goodness of millets. And so delicious you would want to eat the whole thing by yourself. If this isn't a win-win, we don't know what is !
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course brunch, Dessert
Servings 1 8 inch round

Ingredients
  

  • 1 cup Sorghum flour (jowar)
  • 1/2 cup whole wheat flour
  • 3 medium mangoes peeled and pulped
  • 3/4 cup raw cane sugar (or brown sugar)
  • 1 pod vanilla (or 1 tsp vanilla extract)
  • 1/2 cup olive oil
  • 2 large eggs
  • 2 tbsp Chia Seeds
  • 2 tsp baking powder
  • 1/4 tsp salt

For the sweet lime glaze

  • 1/3 cup sweet lime juice
  • 2/3 cup sugar
  • 2 tbsp sweet lime zest

Instructions
 

  • Pre heat the oven to 180C. Grease and line a 8 inch round pan. I used a ring pan and 4 mini bundtt pans.
  • In a large bowl, using a hand mixer whisk together oil and sugar for 2-3 minutes till light and fluffy. You could use butter too here
  • Add eggs one at a time and beat till well mixed. Add the mango pulp along with vanilla seeds/extract and beat further for 30 seconds till mixed
  • Mix all the dry ingredients namely - flours, salt, baking powder and chia seeds.
  • Fold in the dry ingredients in the wet gently in three batches
  • Pour in prepared pan and bake at 180 C for 25-40 minutes depending on the pan you are using. A ring or bundtt will bake faster than the round pan. For testing if the cake is done, insert a toothpick and it should come out clean. Let it cool slightly before removing it from the tin.
  • While the cake is cooling. Whisk together sweet lime juice and icing sugar well till dissolved and thick. Add the zest mix and set aside.
  • Unmould the cake and pour a generous amount of glaze on top. Sprinkle some more zest if you like. Slice and enjoy with a cup of tea!
Tried this recipe?Let us know how it was!

Related

Tweet
Share29
Pin214
243 Shares

Baking// Cakes// Cooking With Fruits// Cooking With Millets// Healthy Bakes// Seasonal Recipes// Summer Recipes// Tea Time Snacks8 Comments

« National Millet & Organics Fair – Interview with Krishna Byre Gowda
Big Brewsky New Menu – The Rehaul by Chef Saby »

Comments

  1. Rhea Dalal says

    April 28, 2017 at 4:40 am

    Looks gorgeous Monika πŸ™‚

    Reply
    • monika says

      May 15, 2017 at 5:21 am

      Thanks Rhea !

      Reply
  2. Sanjeet Kathuria says

    May 5, 2017 at 12:34 pm

    Hi Monika,

    I tried the recipe in the proportions you mentioned and the cake turned out to be bitter πŸ™ What could be the reason? Is it the millet flour?

    Thanks,
    Sanjeet

    Reply
    • monika says

      May 15, 2017 at 5:16 am

      Was the cake bitter or the glaze? Could be if you took the white part of peel along with zest from muasambi

      Reply
      • Sanjeet Kathuria says

        May 15, 2017 at 7:30 am

        No the cake in itself was bitter. My mum said probably two tsps of baking powder was too much maybe?

        Reply
        • monika says

          May 16, 2017 at 12:49 pm

          Strange. I will try it again and update. Try 1 tsp. More people have tried and left a comment on insta saying they liked. Mine wasn’t bitter but I will test again and update

          Reply
  3. pritams27 says

    May 16, 2017 at 7:09 am

    Same here, even with my cake turned out to be bitter. What could have been the reason?

    Reply
    • monika says

      May 16, 2017 at 12:50 pm

      Ok now it is getting curious. Have to test it again

      Reply

Leave a Reply Cancel reply

Get my new books on Salad in your inbox. Subscribe now

About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2023 Β· Hosted by WPfog