- STEP 1
Cream butter and sugar till light and fluffy in large mixing bowl.
- STEP 2
Beat eggs together in small bowl and add to mixture, beating thoroughly.
- STEP 3
Stir in half of blended mango mixture (should be about 2 rounded tablespoons)
- STEP 4
Fold in flour using a metal spoon.
- STEP 5
Cook: Spoon into greased or non stick cake tin and cook at 170 c for 15-20 minutes I pre-heated oven: centre should spring back to touch, and top should be golden brown.
Turn out onto a wire rack to cool (when cool enough to touch pan.)
- STEP 6
Fondant icing: Melt chocolate in basin standing in 2 inches of boiling water in saucepan, (just on the simmer).
Stir thoroughly. Remove basin from heat and stir in remainder of mango puree (approx 2 rounded tablespoons). Spread the mixture over cake while still warm.
- STEP 7
Decorate with mini eggs (I used Cadbury’s mini eggs with coloured pastel sugar shells).