Monday 22 July 2013

Recipe : Mango & Passion Fruit Cake

I mentioned yesterday that I wanted to try out the Mango, Passion Fruit & Raspberry Roulade recipe that Rachel's sent through for using their new low-fat mango yogurt, but I'm wondering if this one isn't a safer option. It sounds lovely too - maybe I'll have to make both. This is bad news for my diet again !!


 Mango & Passion Fruit Cake


300g caster sugar
200g cream cheese
3 medium eggs, beaten
250g icing sugar
300ml sunflower oil
 100g Rachel’s low fat mango yogurt
200g banana, mashed
227g mango slices, tinned & roughly chopped

 1tsp ground cinnamon
2 passion fruits, de-seeded
300g plain flour
150g caster sugar
 1tsp bicarbonate of soda
 100g walnuts, chopped
3tbsp Rachel’s low fat mango yogurt

Serves : 10-12 slices
 Preparation time: 15 minutes
Cooking time: 20-25 minutes


1.Pre-heat the oven to 170°C/325°F/Gas Mark 5

2.Line and grease three 20cm cake tins

3.Place the sugar, eggs, oil, banana and mango slices in a bowl and whisk with an electric mixer

4.Slowly add the cinnamon, flour and bicarbonate of soda and mix until all of the ingredients are incorporated

5.Add the walnuts followed by the yogurt

6.Pour the mixture evenly into the prepared tins and bake in the pre-heated oven for 20-25 minutes, until springy to touch. Or use a skewer, if it comes out clean then the cakes are done

7.Turn the cakes out onto a wire rack to cool

8.Prepare the icing. Soften the cream cheese by placing it in a bowl and beat until smooth, ideally with an electric mixer, then add the icing sugar and beat again. When the mixture is completely smooth, add the yogurt

9.When the cakes are cool, spread half of the icing onto two of the cakes to make the bottom layers and finally sandwich the third cake on top

10.Chill the cakes and continue to make the syrup. Cut each passion fruit in half and scoop out the flesh and seeds. Make sure you catch all the juice. In a small saucepan heat the passion fruit pulp with the sugar and allow the mixture to come to a rolling boil. Allow to cool slightly, the syrup should thicken as it cools. Take the cake from the refrigerator and pour over the syrup allowing it to drizzle down the sides of the cake 

Tip: the cake will keep undecorated if made in advance but is best kept chilled

Other blogposts you may be interested in :

Quadruple Choc Muffins recipe

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