This cake contains all sort of ingredients which are very exotic and reminiscent of the summer.
The sponge is enhanced with fresh mango pulp, lime zest and ground Brazil nuts. The frosting is made of a creamy coconut butter mixed with delicious and aromatic passion fruit.
A fun and delicious cake for your summer’s breakfast!
Ingredients
For the sponge cake
- 180 glight muscovado brown sugar
- 170 gspelt flour (or white flour type 0)
- 125 mlsunflower oil (cold pressed)
- 100 gBrazil nut
- 30 gcornstarch
- 4eggs
- 2 teaspoonsbaking powder
- 1mango
- 1lime (with edible peel)
- 1vanillapod
- 1 pinchtable salt
For the frosting
- 200 gcoconut butter
- 5passion fruit
- 1 spoonlight muscovado sugar
Preparation
-separate the egg yolks fro the egg whites into 2 separate bowls;
– add the sugar and the vanilla seeds to the yolks, and whisk them together for about 15 minutes or till you get a frothy cream;
– peel the mango, cut the pulp into slices and reduce them to a cream with a blender;
– add the mango cream to the whisked yolks and mix well;
– add the pinch of salt to the egg whites and whip stiff;
– sift the flour, the corn starch and the baking powder onto the yolks and mango cream, mix well till absorbed;
– put the Brazil nuts into a food processor and grind them, then add them to above mixture;
– add the grated lime zest and mix well;
– now pour the oil and mix well till it get absorbed;
– now pour the stiffed whites and fold gently to incorporate them into the dough;
– pour the obtained cake mix onto a greased 24 cm baking tray;
– bake at 165 degrees for about 35 minutes;
– transfer the cake onto a wire cooling rack and allow it to cool down;
– prepare the frosting by melting the coconut butter, the sugar and the pulp of the passion fruit in a bain-marie;
– spread it onto the cake
