Make use of ripe Aussie mangos this Christmas with this festive mango, cinnamon and honey cake.
Serves 10–12
1 hour 10 minutes
Ingredients
- 400g very ripe mango flesh (from 2 medium mangoes)
- ½ cup honey
- 1 cup caster sugar
- 1 tsp ground cinnamon
- 2 tsp vanilla bean paste
- 200g unsalted butter, melted
- 3 eggs
- 250g self-raising flour
- 150g almond meal
- 250g cream cheese
- 1 cup icing sugar, sifted
- 100g crème fraîche or sour cream
- Chopped mango and honey, to serve
Icing
Method
1
Preheat the oven to 170°C (150°C fanforced). Grease a 23cm cake pan and line with baking paper. Place the mango, honey, sugar, cinnamon, vanilla and ½ teaspoon of salt in a large bowl, then use a stick blender to combine the ingredients. Add the butter and eggs, and blitz again to combine. Stir through the flour and almond meal until well combined, then add to the cake pan and smooth the top.
2
Cook in the oven for 1 hour 10 minutes or until a skewer inserted comes out clean. Cool in the pan for 15 minutes then turn out onto a wire rack and leave to cool completely before icing.
3
For the icing, combine the cream cheese and icing sugar in a bowl and use electric beaters to loosen completely. With the motor on low, gradually add the cream to combine and avoid lumps, then increase speed and whisk until thickened.
4
Spread the icing over the cooled cake then scatter over extra mango and honey and a few salt flakes. You can refrigerate this cake as it is quite dense, but remove it from the fridge at least 30 minutes before eating.
