Mango cake with mango and cream cheese frosting

Name: Mango cake with mango and cream cheese frosting
Prep time: 20 min
Cook time: 1 h
Yield: 1 cake
Ingredients: 4 eggs; 125 gm butter; 125 gm caster sugar; 5 ml vanilla extract; 125 gm caster sugar; 250 ml mango puree; 250 gm; 2 tsp baking powder; 1 tsp cinnamon; 50 gm chopped pecan nuts; pinch of salt; Frosting:; 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

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Prep Time
20 mins
Cook Time
1 hr
Servings
1 cake
Course
Cake

Mango cake with mango and cream cheese frosting

Quade Mayo

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A delicious and moist mango cake with a mango cream cheese frosting decorated with chopped pecans or walnuts.

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Ingredients

Servings

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

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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.