Mango Loaf Cake With Passion Fruit Glaze

READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 325F and grease and line a 2lb loaf tin.
  • Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minute on med-high speed.
  • Add in the eggs and vanilla extract, scraping down the sides as necessary, mix on med-high until well incorporated and smooth, around 1 minute.
  • Add the cake flour, baking powder and salt if using, mix on low-med until smooth.
  • Add in the mango purée/pulp and mix on low-medium until well incorporated, light and smooth.
  • Pour the cake batter into the lined loaf tin and level it off with a spatula/wooden spoon.
  • Place in the oven for 65-70 minutes until risen, golden and an inserted skewer into the centre comes out clean.
  • Leave to cool in the tin for at least 1 hour before transferring to a wire rack.
  • Once cool, make the glaze: Using a medium sized bowl, scrape the insides of the passion fruits into a sieve and use the back of a spoon to separate the juice from the seeds. Place seeds in a separate bowl, you can either discard them or use them as a garnish.
  • Add 1/2 cup sifted icing sugar into the passion fruit juice and mix until smooth and glossy.
  • Slowly spoon glaze all over the cooled cake and garnish with passion fruit seeds if desired.
  • Cake will keep in an airtight container, at room temp, for 3 days.
Advertisement