“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.”
Extract taken from the Clandestine Cake Club Cook Book ‘A Year of Cake’
Photography © 2015 Kris Kirkham
Mango and White Chocolate Cake
Ingredients - Imperial /oz are approx weights which are calculated by a 3rd party app
- 225 g unsalted butter softened
- 225 g caster sugar
- 1 tsp vanilla paste
- 4 medium eggs lightly beaten
- 225 g self raising flour
- 2 tsp milk
Filling and Topping
- 250 g white vanilla flavoured chocolate
- 280 g full-fat cream cheese
- 1 ripe mango peeled and halved
- 1 tbs desiccated coconut lightly toasted
- Preheat the oven to 180 C/fan 160 C/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.