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Summer cake

Photo by Ben Dearnley. Styling by Yael Grinham

Summer cake
INGREDIENTS

Congratulations to our December Online Prize Recipe winner, Danielle McGufficke of Macgregor, ACT. Danielle shares with us a delicious recipe for Summer Cake.

2 medium mangoes (860g)
125g butter, softened
¾ cup (165g) caster sugar
2 eggs, at room temperature
1 cup (150g) self-raising flour
½ cup (75g) plain flour
¾ teaspoon bicarbonate of soda
½ cup (40g) desiccated coconut
¼ cup (60ml) milk

passionfruit icing
100g butter, softened
2 cups (320g) icing sugar mixture
1 tablespoon milk
1 passionfruit
METHOD

Preheat oven to 180°C (160°C fan forced). Grease a 22cm round cake pan and line the base with baking paper.

Puree the mango flesh; you should have about 12/3 cup (410ml).

Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in mango puree.

Sift together flour and bicarbonate of soda; combine with coconut. Fold flour mixture and milk into mango mixture in two separate batches each until just combined (don’t overmix).

Pour mixture into cake pan. Bake for 40-45 minutes or until cooked when tested with a skewer. Stand in pan for 5 minutes before turning onto a wire rack to cool.

Passionfruit icing
Beat butter small bowl with an electric mixer until pale. Add icing sugar, milk and passionfruit and beat until combined.

Spread cooled cake with passionfruit icing.

COOK'S NOTE
Cake will keep in an airtight container at room temperature for up to 4 days.

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