After a trip to the supermarket and finding passion fruits for sale, I decided to try a cake I had been thinking about for a while. I have seen many mango and passion fruit delights being made and as I had some raspberries in the fridge, they got included, and all was well!
Ingredients. Make a two-tiered 6 inch cake
250g Butter, at room temperature
60ml Honey
150g Sugar
1 Mango, peeled, de-seeded and puréed
2 tsp Vanilla Extract
4 Eggs
300g Self-Raising Flour
4 Passion Fruits
200ml Double Cream
4 tbsps Caster Sugar
Raspberries
1. Preheat the oven to 180°C, 160°C fan and line and grease your tins
2. If you haven't made the purée, simple pop all the mango flesh into a blender and blitz until smooth, I do like to keep a few tiny chunks, for texture
3. Now beat together the butter, sugar and honey with an electric whisk until pale and fluffy. Add the mango followed by the eggs one at a time. After each egg, add a spoonful of flour to stop them curdling and mix. Add the vanilla and sift in the rest of the flour and mix gently
4. Divide equally between the tins and smooth off the tops. The mixture will be fairly dense but don't worry
5. Pop in the oven for 30-35 minutes until an inserted skewer comes out clean. Allow to cool fully in the tins
6. When the cakes are cold, whip the cream with the caster sugar until firm. Place one cake, upside down, on your serving plate and smother with half the cream. Add a generous layer of raspberries and the pulp of two of the passion fruits. Top with the other cake, right side up and repeat with cream and the other two passion fruits and decorate with more raspberries. Simple
7. Put the kettle on and enjoy!
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