With rum infused into the mango cake batter and passion fruit glaze, topped with fresh mango and passionfruit seeds, this cake is truly sent from heaven.
Yield: 6 Servings
Prep Time: 15 mins
Cook Time: 70 mins
Difficulty Level: 2/5
Ingredients
- 125 g butter, softened
- 3/4 cup caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups self-raising flour, sifted
- 1/3 cup milk
- 1/3 cup rum
- 1 mango, peeled, finely chopped, plus extra sliced, to serve
PASSIONFRUIT RUM GLAZE
- 40 g butter, softened
- 1/2 cup caster sugar
- 2 tbsp water
- 1 tbsp dark rum
- Pulp 2 passionfruit, plus extra, to serve
- Whipped cream, to serve
Steps
01. Preheat oven to moderate, 180 C. Lightly grease a deep 20 cm round spring-form pan with baking paper.
02. In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each. Beat in vanilla.
03. Fold in flour, milk and rum, alternately. Fold mango through. Spoon into pan, smoothing top. Bake 1 hour 10 mins, covering with foil for final 20 mins, until cooked when tested with a skewer. Cool in pan 5 mins. Transfer to a wire rack.
PASSIONFRUIT RUM GLAZE
Meanwhile, in a small saucepan, melt butter on medium. Stir in sugar and water. Bring to boil, stirring until sugar dissolves. Boil 3- 4 mins, without stirring, until slightly thickened. Remove from heat and carefully stir in rum and passionfruit (syrup will bubble).
05. Using a thin metal skewer, poke holes in top of hot cake. Gradually pour hot syrup over the top. Set aside 1 hour. Serve cake topped with extra sliced mango and passionfruit pulp. Accompany with whipped cream.
Photo: Rob Shaw/bauersyndication.com.au