DECADENT MANGO MACADAMIA CAKE WITH GRANADILLA CREAM
80g crushed, roasted macadamia nuts (unsalted)
80g almonds, ground
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.