Mango Ripple Slab Cake

Name: Mango Ripple Slab Cake
Prep time: 1 h
Cook time: 55 min
Yield: 12
Ingredients: 1 tsp gelatine powder; 250g Kensington Pride mango flesh; 25g White Mill icing mixture; Juice of 1 lime; 200g Pure Valley salted butter, softened, plus extra for lining; 225g White Mill caster sugar; 4 Lodge Farm free range eggs; 1 tsp White Mill vanilla extract; 225g White Mill self-raising flour; 2 tsp White Mill baking powder; 125ml Farmdale full cream milk; 250g Westacre dairy spreadable cream cheese, at room temperature; 125g Pure Valley butter, softened; 250g White Mill icing mixture, sifted; Finely grated zest of 1 lime; Mango cubes, chopped roasted macadamia nuts, lime zest and mint leaves; Edible flowers (optional)

How to make Mango Ripple Slab Cake

Prep Time: 1 hour, plus cooling | Cook Time: 55 minutes | Serves: 12

Ingredients

Mango gel:

1 tsp gelatine powder
250g Kensington Pride mango flesh
25g White Mill icing mixture
Juice of 1 lime

Cake:

200g Pure Valley salted butter, softened, plus extra for lining
225g White Mill caster sugar
4 Lodge Farm free range eggs
1 tsp White Mill vanilla extract
225g White Mill self-raising flour
2 tsp White Mill baking powder
125ml Farmdale full cream milk

Cream cheese icing:

250g Westacre dairy spreadable cream cheese, at room temperature
125g Pure Valley butter, softened
250g White Mill icing mixture, sifted
Finely grated zest of 1 lime

To serve:

Mango cubes, chopped roasted macadamia nuts, lime zest and mint leaves
Edible flowers (optional)

Method

Mango gel:

1. Place 2 tbsp water into a small microwaveable bowl. Sprinkle the gelatine evenly over the top and leave for 5 minutes.

2. Whizz the mango, icing mixture and lime juice together in a small blender or smoothie maker until thick and smooth. Transfer to a small pan over a medium heat and warm to about 60°C. Do not allow it to boil. Take off the heat. Microwave the gelatine for 15-20 seconds or until smooth and runny. Whisk it into the warm mango, transfer to a bowl and refrigerate for 2 hours or until thickened enough to pipe. It does not need to be too thick.

Cake:

3. Preheat oven to 170°C. Line and butter a 20cm square cake tin.

4. Cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, followed by the vanilla extract.

5. Stir the self-raising flour and baking powder together and add to the batter, alternating with the milk until everything is fully incorporated, then pour into the prepared tin.

6. Bake for 45-50 minutes or until a skewer comes out clean, loosely covering with foil halfway through if it is colouring too much. Turn out onto a cooling rack to cool completely.

Cream cheese icing:

7. Place the cream cheese into a stand mixer with the paddle attachment and mix until smooth. Gradually add the butter, icing mixture and lime zest and beat until smooth.

To assemble:

8. Place the mango gel in a piping bag fitted with a round nozzle, any size you like.

9. Cut the cooled cake in half and place one half on a cake platter. Spread a thick layer of icing to cover and pipe over some mango gel. Add the top cake, spread thickly with icing and decorate with mango gel.

10. Top with mango cubes, macadamia nuts, lime zest and mint leaves. Dot with edible flowers if you have them. Serve any remaining icing or mango gel on the side, or keep for another use.

TIP:

If the mango gel is left in the fridge for too long it can get very firm and jelly-like. If this happens, microwave for 10 seconds at a time until a little runnier, then whisk until smooth. To achieve this look, use a clean renderer's tool to create parallel diagonal lines with deep channels, then gently pipe the mango gel into the deep channels. Alternatively, simply spread the icing on thickly and pipe with the mango gel any way you like.