Vanilla cake with mango curd

This gorgeous bake is sweet and delicious, and can be enjoyed on any occasion. Recipe and photo: South African Mango Growers’ Association.

Makes one 17cm cake FOR THE MANGO CURD

1 large fresh mango, peeled and cubed ½ cup white sugar

Juice of 1 lemon

3 large eggs

6 Tbsp unsalted butter, cubed

FOR THE CAKE

250g unsalted butter, at room temperature 1 tsp vanilla essence

1 cup castor sugar

4 large eggs

3 cups self- raising flour

¾ cup milk

• To make the curd, place the mango in a food processor and pulse until puréed. Add the sugar and lemon juice and continue to process until completely smooth. • Whisk the mango purée and the eggs together and pour into a pot. Cook over medium heat, stirring continuously for a few minutes. Add the butter and cook until the mixture is thick enough to coat the back of a wooden spoon. Pour the curd through a fine sieve into a mixing bowl and cover with cling wrap, pressing it onto the curd to prevent a skin from forming. Allow the curd to cool before refrigerating overnight, or for at least two hours. • Preheat the oven to 180°C. To make the cake, beat the butter and vanilla essence until light and creamy, add the sugar, and beat again until light and fluffy. Add the eggs one at a time, beating well after each addition. Add half of the flour and half of the milk, and stir to combine. Add the remaining flour and milk, and beat lightly until the mixture is smooth. Divide between two greased 17cm cake tins and bake for 30 to 40 minutes. Remove and set aside to cool before inverting the cakes onto a cooling rack to cool completely. • To assemble, spread a little curd between the cake layers and sandwich together. Pour the remaining curd over the cake and decorate as desired.

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