For the Cake
- 225g unsalted butter softened
- 225g caster sugar
- 1tsp vanilla paste
- 4 medium eggs lightly beaten
- 225g self raising flour
- 2tsp milk
Filling and Topping
- 250g white vanilla flavoured chocolate
- 280g full-fat cream cheese
- 1 ripe mango, peeled and halved
- 1tbs desiccated coconut, lightly toasted
Extract taken from the Clandestine Cake Club Cook Book *‘A Year of Cake’
Text Copyright © 2015 Lynn Hill
Photography © 2015 Kris Kirkham
“In many parts of the world, the start of the mango season signals the beginning of summer, and no more so than in India where a love of this tropical fruit borders on national obsession. There are thousands of varieties of Indian mango, and every year in Delhi, a two-day International Mango Festival celebrates and showcases the succulent sweet fruit, offering visitors the chance to savour different varieties. There are mango-eating competitions, mango carving sessions, children’s shows and plenty of other entertainment. Why not contribute a British slant to the festivities by doing a spot of baking? Lightly toasted desiccated coconut and a white chocolate buttercream complement the fresh mango in this light and fruity summer cake.”
Preheat the oven to 180oC/fan 160oC/gas 4. Grease and line the base of two 20cm sandwich tins.
Beat the butter and sugar using a wooden spoon or electric whisk until light and fluffy.
Add the eggs one at a time, beating well after each addition, and adding a tablespoon of flour with each egg to prevent curdling.
Beat in the vanilla paste and milk, then fold in the remaining our and mix until well combined.
Bake in the oven for 20–25 minutes or until a skewer inserted in the centre of the cake comes out clean.
Leave in the tins for 5–10 minutes before turning out on to a wire rack to cool completely.
Melt the chocolate in a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Take off the heat and leave to cool.
With an electric whisk, lightly beat the cream cheese, then gradually add the cooled chocolate and keep mixing until well combined and smooth.
To assemble, spread a little of the frosting over one cake layer.
Roughly chop one of the mango halves and arrange half on top of the frosting. Top with the second cake.
Using a spatula or palette knife, cover the whole cake with a very thin layer of frosting – a ‘crumb coat’ – then place in the fridge for about 20 minutes to firm up a little.
Cover the whole cake with the remaining frosting.
Decorate the cake with the remaining mango half – chopped or sliced, then scatter the coconut over the mango.
Because of the fresh fruit, this cake needs to be stored in the fridge and will keep for 1–2 days.