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!
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 !
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.
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 😉 😉
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 🙂
Jowar Mango Chia Seeds Cake with Sweet Lime Glaze
- 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
- 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!
Rhea Dalal says
Looks gorgeous Monika 🙂
Thanks Rhea !
Sanjeet Kathuria says
I tried the recipe in the proportions you mentioned and the cake turned out to be bitter 🙁 What could be the reason? Is it the millet flour?
Was the cake bitter or the glaze? Could be if you took the white part of peel along with zest from muasambi
Sanjeet Kathuria says
No the cake in itself was bitter. My mum said probably two tsps of baking powder was too much maybe?
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
Same here, even with my cake turned out to be bitter. What could have been the reason?
Ok now it is getting curious. Have to test it again