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Chocolate Mango Easter Cake
- Preparation and cooking time
- Soaking dried mango: 30 minutes
- Serves 6
A sponge cake recipe with a difference - the addition of pureed organic mango to the cake is a surprise, and the fondant icing made with white chocolate and mango is a winner!
- 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 1Cream butter and sugar till light and fluffy in large mixing bowl.
- STEP 2Beat eggs together in small bowl and add to mixture, beating thoroughly.
- STEP 3Stir in half of blended mango mixture (should be about 2 rounded tablespoons)
- STEP 4Fold in flour using a metal spoon.
- STEP 5Cook: 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 6Fondant 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 7Decorate with mini eggs (I used Cadbury’s mini eggs with coloured pastel sugar shells).