CAKE WITH MANGO PULP RECIPES

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line the bases and grease two 20cm/8in deep round cake tins.
• To make the cake, toast the coconut in a small pan until it is golden and sprinkle evenly into the bases of the cake tins. Add the mango in some sort of orderly fashion, straight on top of the coconut.
• Mix the yoghurt, sugar, eggs, flour, baking powder and salt together in a large mixing bowl until you have a smooth, shiny cake batter. Pour the mixture into the tins and tap the tins on the work surface to level off the tops.
• Bake for 40–45 minutes until golden and a skewer inserted comes out clean. Take the cakes out of the oven and leave to cool in the tins for 15 minutes, then turn out onto a wire rack and leave to cool completely.
• Meanwhile, to make the buttercream, add the milk to a saucepan with the sugar and vanilla over a medium–high heat. As soon as it comes to the boil, remove from the heat and stir to make sure the sugar has melted.
• Whisk the egg yolks with the cornflour in a large bowl. Pour in the hot milk mixture in a steady stream, stirring constantly. Pour the mixture back into the pan and heat gently, stirring constantly, until it thickens into a really thick custard that coats the back of the spoon. Transfer to a large bowl, cover with cling film and leave to cool, then place in the fridge for about an hour.
• When chilled, whisk the custard mix, then add a tablespoon of butter at a time, whisking after each addition. Keep whisking until you have a really stiff, pipe-able buttercream. Transfer to a piping bag.
• Place the first cake fruit side up on a serving dish. Pipe swirls of the buttercream all around the edge and then in the centre, covering the top of the cake. Place the other cake on top and make the same swirls around the edge, avoiding the middle and leaving gaps between the swirls.
• Pour the mango pulp into the centre, allowing it to drip down the sides. Sprinkle it with the toasted coconut and serve the cake with Greek yoghurt.

Steps:

• Preheat oven to 180C/350F/Gas 4. Grease and line three 20cm/8in cake tins.
• Sift the flour, caster sugar, ground cinnamon and bicarbonate of soda together in a bowl.
• Stir in the eggs, sunflower oil, nuts, fruit and orange zest until well combined.
• Divide the cake batter among the three cake tins and bake in the oven for 30-35 minutes, or until risen and golden-brown.
• Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from their tins and transfer to a wire rack to cool completely.
• Meanwhile, for the cream cheese icing, blend the cheese and butter together with an electric whisk until thick and creamy. Add the orange zest and sift in the icing sugar. Stir gently until well combined, then chill in the fridge until needed.
• Once the cakes are cool, spread cream cheese icing on top of each cake. Stack the cakes to make one three-tiered cake.