Almond Mango Passion Fruit Cake Recipe
Looking for a sweet and tangy treat? The Almond Mango Passion Fruit Cake recipe is your dream come true! This tropical delight features a light and fluffy vanilla cake paired with whipped cream, all enhanced by the zesty mango and passion fruit puree. Plus, it's a relatively simple recipe with helpful shortcuts for an easier process.
Ingredients
Yoghurt sponge
- 100 g butter
- 200 g caster sugar
- 1/2 tsp pure vanilla extract or 1/4 tsp of vanilla paste
- 3 medium eggs (separated)
- 200 g natural or greek yoghurt
- 250 g plain flour (all-purpose)
- 2 tsp baking powder
- 1/2 ts bicarbonate of soda / baking soda
- 1 pinch fine sea salt
Mango and passion fruit jam (see notes)
- 1 piece mango (260g fresh or frozen )
- 50 g caster sugar (4 tbsp)
- 2 pieces passion fruit
- 2 tsp cornflour (cornstarch)
Cream cheese frosting
- 200 g full-fat cream cheese (I use Philadelphia)
- 100 g unsalted butter (room temperature)
- 300-400 g icing sugar (US powdered sugar)
- 1 pod of vanilla or 1/4 tsp of vanilla paste
- ⅛ tsp fine sea salt
Instructions
- Mango Jam Filling: Dice one large mango, add to a saucepan with two passion fruit pulps and 50g sugar. Simmer until thickened, about 10 minutes.
- Prepare a thin cornflour paste with 2 tsp cold water. Stir into the jam for 30 seconds to avoid lumps. Remove from heat and let it cool.
- For store-bought jam, stir in cornflour mix while boiling. Adjust thickness with water. Can be prepared in advance and refrigerated.
- Cake Batter: Preheat oven to 160°C / 140°C fan / 325°F / Gas 3.
- Grease and line two 23cm (9inch) springform pans.
- Cream butter and sugar in a large bowl until fluffy.
- Add vanilla, beat in egg yolks one at a time, then mix in yogurt.
- Sift flour, baking powder, salt, and baking soda into the mixture; combine well.
- Whisk egg whites until soft peaks form in a separate bowl.
- Blend 1/3 of egg whites into batter, then fold in the rest with 100g diced fresh mango (optional).
- Baking: Divide batter between pans and bake for 30 mins until golden; toothpick should come out clean. Don't overbake.
- Cool cakes for 15 mins, then release from pans and cool on a rack.
- Frosting: Beat cream cheese and butter until smooth. Add half of the icing sugar, mix well. Add vanilla and salt, then remaining sugar for desired consistency.
- Assembly: Place one sponge on a cake board, spread a thin layer of frosting, add cooled mango jam, and second sponge. Ice top and sides of the cake.
