|½ cup||coconut flour|
|½ cup||coconut oil|
|1 cup||mango purée|
|¾ cup||coconut/palm sugar (adjust as per sweetness of mango)|
|1 tsp||ground cardamom|
|1 tsp||baking powder|
|½ tsp||baking soda|
|¼ cup||chopped mixed nuts|
|1 tbsp||coconut flour (for dusting)|
|½ tsp||coconut oil (for greasing)|
|½ cup||light brown sugar|
|¼ tsp||rose water|
|1 tbsp||chopped pistachio|
|1 tbsp||sugar coated rose petal|
Whip sugar and coconut oil in a large bowl until sugar melts in the fat.
Add semolina, coconut flour, and cardamom.
Add yogurt, mango purée, and mix. Add warm milk, if necessary to make batter to a dropping consistency. Take care not to make the mixture too liquid-y! Keep aside for 30 mins.
In the meantime, prepare simple sugar syrup by placing water and sugar in a saucepan and boiling it on stove top over medium-high heat until all of the sugar has dissolved. Add rose water and saffron strands. Allow the syrup come to room temperature before using.
In the last 10 min (out of 30) preheat the oven to 350 degrees F or 180 degrees C. Grease 8-inch cake pan and line with parchment paper. Grease again and lightly dust with flour.
After 30 min, when semolina soaks into the mixture and blooms, add a splash of warm milk to get the batter to a dropping consistency. Depending on the type of semolina used or the climatic conditions you may need more or less milk. Again, take care not to make the batter runny.
Add salt, baking powder, baking soda, and chopped nuts. Stir in carefully. Do not over-mix at this stage.
Pour batter into the prepared cake pan and smooth the top with an offset spatula or palette knife
Bake in the center of the oven for 40-45 min until the tops are lightly browned and the toothpick inserted in the center of the oven comes out clean.
Remove cake from the oven and leave the cake in the pan for 5 min as-is.
After 5 min, carefully invert the cake for cooling onto a wire rack.
Use a clean pastry brush to apply syrup to your warm cake and decorate the top with chopped pistachios or sugared rose petals, if you like