Mango lam­ing­ton cake

The Australian Women's Weekly - - Summer Fruit -

SERVES 10 PREP AND COOK TIME 45 MINUTES (+ COOLING TIME)

125g but­ter, soft­ened

¾ cup (165g) caster su­gar 1 tea­spoon vanilla bean paste 2 eggs, beaten lightly 2 cups (300g) self-rais­ing flour, sifted

½ cup (125ml) milk

220g packet moist co­conut flakes 200ml thick­ened cream, whipped to firm peaks

1 large (600g) ripe mango, pureed

CHOCO­LATE IC­ING

1 ½ cups (240g) ic­ing su­gar, sifted ¼ cup (25g) co­coa

100ml boil­ing wa­ter

1 tea­spoon but­ter

1 Pre­heat oven to 180°C (160°C fan­forced). Grease and line the bases of two 20cm sponge pans.

2 Beat the but­ter and su­gar in a small bowl with elec­tric mixer un­til pale and fluffy. Add the vanilla and eggs and beat for a fur­ther minute. Gently fold in the sifted flour and milk in two batches.

3 Spoon into the two pre­pared pans, level the sur­face and bake for 20 minutes. Cool cakes in pans for 15 minutes be­fore turn­ing onto a wire rack to cool.

4 CHOCO­LATE IC­ING Sift the ic­ing su­gar and co­coa into a large bowl. Whisk in boil­ing wa­ter and but­ter; whisk un­til smooth.

5 Place a wire rack over a large bak­ing tray and coat the top and side of the cakes with half the Ic­ing. Sprin­kle the tops and sides with co­conut. Gently turn cakes over and re­peat with tops and sides of cakes. Let cakes stand un­til dry.

6 To serve, place one of the cakes on a serv­ing plate. Spread with the whipped cream and driz­zle with half the mango puree; top with re­main­ing cake. Serve with the re­main­ing mango puree. Uniced cakes suit­able to freeze. Not suit­able to mi­crowave.

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