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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.
Prep Time
20 mins
Cook Time
1 hr
Servings:
1
cake
Course:
Cake
Ingredients
Cake:
- 4 egg separated
- 125 butter gm
- 125 caster sugar grams
- 5 ml vanilla extract
- 125 caster sugar a second measure, grams
- 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 pecan nuts chopped, grams
- pinch salt
- Frosting: I changed this to make more and include cream cheese
- 2 cups icing sugar
- 50 cream cheese grams
- 50 butter gm
- 1 tsp lemon juice
- 30 ml mango puree 2 tablespoons
- pecan nuts or walnuts, chopped, for decoration
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
Cup of Yum
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.