Name: Chocolate Mango Easter Cake
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Yield: Serves 6
Cuisine: English

Ingredients

125 g butter, 125 g golden granulated sugar,
2 large eggs
125 g self raising flour (can be gluten free if necessary)
Mango puree: 125 g (soak dried mango strips in water till hydrated - I used organic mango with no preservative)
1 x large bar (200 g) good quality white chocolate (I used Waitrose own brand)
1 x packet (or more!) of good quality mini chocolate eggs with a sugar coated shell.

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).

Chocolate Mango Easter Cake