For the Cake
- 150g Onken Mango and Passion Fruit Yogurt
- 50ml vegetable oil
- 4 large eggs
- 180g caster sugar
- 210g gluten free self flour (such as Doves)
- 40g dried mango chips (chopped)
- 40g toasted desiccated coconut
- 200g butter (softened)
- 360g icing sugar
- 120ml passion fruit coulis (such as Tesco Finest)
Recipe and image by Chris Waling.
This gluten free Mango and Passion Fruit Cake can be eaten any time of the year. It’s not seasonal and can be equally enjoyed without the need to cut it in half and fill it or top it. The joy of baking gluten free. And yes, Noah enjoyed it, albeit without the frosting.
Something else with gluten free baking, it can dry out quicker than normal cakes. You will also notice I don’t tend to use xanthum gum. It’s a grey area and there are suggestions that there are health issues with over use. It’s used as a stabiliser in gluten free baking (used to replace the gluten) but I only use it sparingly in pastry and shortbread – not in sponges/cakes. A life time of using an ingredient we are not sure about, we can do without. Besides, over use in any dish and it turns it claggy and takes away the flavour.
Preheat the oven to gas 3/160c/150c fan. Line the base of a deep 8″ cake tin with greaseproof.
Using a hand held whisk, beat the yoghurt, oil, eggs, caster sugar, gluten free flour altogether until light and fluffy – about 4-5 minutes.
Gently stir in the chopped dried mango chips. Then pour into the cake tin and bake for 45 – 50 minutes, or until an inserted skewer comes out clean.
Allow to cool before removing from the tin.
Slice the cake carefully in half horizontally through the middle.
To make the buttercream beat the butter until light and fluffy. Gently add in the icing sugar so as not to create a dust cloud and continue to beat until it comes back to light and fluffy.
Add in the passion fruit coulis and continue to beat until fully combined.
Pipe the buttercream into the middle of the bottom layer, place the second cake layer on the top, ice and pipe as desired. Sprinkle over the toasted coconut.
The cake should remain moist for at least 2 days.