Triple Mango Cake

Do you like mango? Then let's do triple mango!

For the cake

· 6 oz weight unsalted butter, softened, plus extra for greasing

· 2 fl oz vegetable oil

· 4 oz weight powdered sugar, up to 6oz if mango not sweet.

· 2 large eggs + 2 yolks only

· 3 fl oz mango pulp. Strongly recommend Deep brand Alphonso mango pulp. It holds its nice color in the bake!

· 8 oz weight bleached all-purpose flour

· 2 tsp baking powder

For the mango curd

· ½ cup mango puree (1 medium mango)

· 1.5 oz weight powdered sugar (adjust according to taste and ripeness of mango)

· ¼ tsp salt

· 4 tbsp butter

· 2 egg yolks

· 1.5 tsp cornstarch

For the mango drizzle

· 2 liquid oz mango puree

· 2 oz weight powdered sugar (to taste, depending upon sweetness of mango)

· 2 tbs softened butter

· 1 tbs milk

· 2 tsp cornstarch

1. Preheat the oven to 320F (340 too hot and cake is burning) on convection bake. Convection bake heats the cake more evenly. Line 8in cake pan with parchment paper and brush melted butter on the paper. The parchment paper makes it easier to remove without breaking the cake!

1.1 Place a cookie sheet on the top shelf, over where the cake will be placed. This keeps the cake top from browning too much!

2. Cream together the butter, vegetable oil and sugar until pale and fluffy. Beat eggs separately until starting to thicken, then mix in. Finally mix in the mango pulp, and test sweetness, as it might need additional sugar.

3. Mix in the flour and baking powder, and pour the batter into the prepared tin. Smooth the surface.

4. Bake for 50 – 55 minutes. It is done when the cake begins to pull away from the sides of the pan, and the center doesn’t wiggle when mildly shaking the pan. Don’t test it before 45 minutes, or the steam release will cause the center to collapse a bit.

Leave to cool before adding the curd.

Too bad it is called curd. People think this sounds bad or sour, wrong!
Make while the cake is baking, as it needs to chill!

1. Whisk together the egg yolks and sugar in a thick bottomed saucepan.

2. Add in the mango puree, and salt and mix until smooth.

3. Dissolve the cornstarch in cold water, stirring vigorously. Mix into sauce pan.

4. Heat on a low flame while stirring continuously.

5. Keep heating until thickening starts to occur, then about 30 seconds to a minute longer. One test is dipping a spoon, and the curd covers the back and you can run a finger through it, leaving a channel. If you heat too long the eggs will curdle, with oil separating out into a mess.

6. Remove from flame and stir in the butter. Filter out large particles.

7. Cover and chill for 2 hours or more.

Slice the cake in half horizontally. I use two large cake knives to assist lifting off the top half. Spoon on the curd on lower half, spreading to the edges and reasonably flat. I think a bit of curd spilling out adds good color. Carefully transfer this lower half to a serving plate. Place the upper half on top!

1. Combine ingredients in sauce pan. Mix cornstarch in cold water, then mix into warm sauce pan.

2. Heat and let boil for one minute, stirring constantly. It will thicken.

3. Remove from heat, chill in refrigerator,

4. then pipe decoratively over the cake!