I have made this mango cake with mango cream cheese frosting a few times and simply love it. It comes from a fantastic South African baking book “Home Bakes” by Carolie de Koster. Sponsored by Golden cloud and published by Lannice Snyman, its jam packed with traditional and classic recipes from savoury to sweet. It’s the perfect springboard from which to play around with flavours and variations.
This is the perfect cake to whip up when mangoes are in season and plentiful.
This is one recipe that I have not changed in any way, I feel it’s perfect as it is. I made it by adding passion fruit and turning it into cupcakes, but they didn’t rise as well as expected. So we stick with it as a cake.
After baking so many cupcakes over the last 3 years, I find a big cake quite a novelty and screams ‘tea party!”.
This cake is light and not too sweet. The cinnamon gives it warmth and the nuts a fabulous crunchy texture and flavour.
Ps: You could use tinned mangoes, but reduce the first measure of caster sugar to 85gms. Simply puree until smooth.
This cake is best made into a bundt/ring cake.
You might also like:
Mango passion fruit and yoghurt brulee
Recipe – makes one cake
PrintMango cake with mango and cream cheese frosting
A delicious and moist mango cake with a mango cream cheese frosting decorated with chopped pecans or walnuts.
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 1 cake
- Category: Cakes
- Method: Baking
Ingredients
Cake:
4 eggs (separated)
125gm butter
125gm caster sugar
5ml vanilla extract
125gm caster sugar (a second measure)
250ml mango puree (1 large) plus 30ml / 2Tbs for the frosting
250gm (2 cups) flour
2 tsp baking powder
1 tsp cinnamon
50gm chopped pecan nuts
pinch of salt
Frosting: (I changed this to make more and include cream cheese)
2 cups icing sugar
50gm cream cheese
50gm butter
1 tsp lemon juice
30ml / 2 Tbs mango puree
chopped pecan nuts or walnuts to decorate
Instructions
Preheat the oven to 170 C and grease / spray a ring cake pan.
Put slices of peeled mango into a blender and puree until smooth. Or purre tinned mango but reduce the sugar by a third in the recipe.
Separate the eggs and beat the whites until stiff peaks. Slowly add the first measure of caster sugar to make a meringue
In a second bowl beat the second measure of sugar with the butter until creamy (about 3 minutes). Add the egg yolk, vanilla, and mango puree and beat well (it doesn’t matter if it splits)
Sift the flour, baking powder, cinnamon, and salt and add this to the wet mix and briefly mix until just combined. Do not over mix
Fold in the chopped pecan nuts and meringue mix by hand and then empty into the cake tin
Bake for 50 – 60 minutes until done and a cake tester comes out clean
Allow to cool for about 10 minutes and then empty onto a cooling rack to cool completely
To make the icing beat all the ingredients until fluffy and decorate the cake when it’s cooled
Notes
All ow the cake to completely cool before removing it form the tin. Ice/frost the cake once completely cool and decorate with chopped pecans or walnuts.
Keywords: Mango cake, mango cream cheese frosting,
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10 Comments
Oh my! Get thee behind me haha! ANOTHER cake to bake for my birthday!! Now the nemesis and the mango are both on my baking list for this year. Thank you for sharing Sam xx
Have a big party Colleen. Nemesis is the best!
I love the sunny interior of that cake! I’ll have to make this as I’m a beeeeeeeeeeeg fan of the tropical sweet taste of mangoes.
Thanks Marisa. I love pureed mango, with fat free vanilla yoghurt and a splash of milk to make a delicious smoothy.
Yes you are right when you say this is the perfect cake ………….. It’s look so yummy and big fan of mangoes like me ,
can i use mango crush instead of mango puree and if yes then how much?
Hi Sadia, I am not sure what mango crush is but would assume its a purred mango? you will need 1 cup of mango puree (fresh or tinned) and then 3 T for the frosting.
I put the meringue in the cake mix or the opposite?