Mango 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.
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Ingredients
Cake:
- 4 eggs separated
- 125 gm butter
- 125 gm caster sugar
- 5 ml vanilla extract
- 125 gm caster sugar a second measure
- 250 ml mango puree 1 large plus 30ml / 2Tbs for the frosting
- 250 gm 2 cups flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 50 gm chopped pecan nuts
- pinch of salt
- Frosting: I changed this to make more and include cream cheese
- 2 cups icing sugar
- 50 gm cream cheese
- 50 gm butter
- 1 tsp lemon juice
- 30 ml / 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.
Servings: 1 cake