3 large mangoes (out of season, substitute with canned mango, drained)
1 sliced mango for serving
255g soft butter
250g castor sugar
1 teaspoon vanilla essence
4 large eggs
250g plain flour
1½ teaspoons baking powder
Icing sugar (for dusting)
2 cups (500ml) sour cream
Preheat oven to 180°C and grease a 22cm non-stick cake tin.
Peel mangoes and dice the flesh. Put ½ cup of diced mango aside and purée the remainder. (Should create about 1 cup (250ml) mango puree)
Cream the soft butter and vanilla essence with ½ cup (125g) sugar and beat until thick and pale. Add remaining sugar and beat until evenly mixed. While beating, add the eggs, one at a time, until the mixture is even.
In a separate bowl, mix the nuts, flour and baking powder together. Fold in the egg, butter and sugar mixture, stirring well. Add the mango puree and mix gently.
Spoon the batter into the cake tin. Sprinkle chopped macadamia nuts and reserved diced mango on top. Bake at 180°C for 1 hour, after one hour cover with tin foil if browning too much and cook for the remaining time or until a metal skewer inserted in the middle comes out clean.
Remove and leave to cool in the tin.
To make the granadilla cream, scoop the granadilla pulp out into the sour cream, mix with a tablespoon of castor sugar to sweeten.
Serve a slice of cake with a tablespoon of granadilla cream on the side and garnish with remaining sliced mango.