Mango bundt cake with passion fruit glaze

A delicious, moist and utterly gorgeous cake made with mango purée and topped with a passion fruit glaze. This mango Bundt cake is soft and tender, with no artificial colours – its beautiful colour and wonderful flavour come naturally from ripe mangoes. I used ready-made mango purée, which I highly recommend for this recipe. And don’t skip the glaze – it’s the finishing touch. Perfect for dessert!

I used ready-made mango pulp:

Ingredients for the mango bundt cake:

• 170 g butter
• 140 g caster sugar
• 3 large eggs
• 1 tsp vanilla extract
• 375 g plain flour
• 2 tsp baking powder
• 420 g mango puree (from a can)

All ingredients should be at room temperature.

Cream the butter and sugar together in a bowl until pale and fluffy. Add the eggs one at a time, beating well after each addition (the batter may curdle slightly at this stage, but this will not affect the finished cake). Add the vanilla and mix to combine. Sift together the flour and baking powder. Add to the batter alternately with the mango purée, mixing gently with a spatula until just combined.

Prepare a loaf tin (23 × 8 cm at the base and 26 × 11 cm at the top): grease it with butter, dust lightly with flour and shake out the excess. Spoon the batter into the tin and level the top.

Bake at 170°C for 55–60 minutes, or longer if needed, until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool, then pour over the passion fruit glaze.

Ingredients for the passion fruit glaze:

• 2 large passion fruit or 3 smaller ones
• ¾ cup icing sugar

Scoop the passion fruit pulp into a small bowl and add the icing sugar. Mix using the back of a spoon until smooth and glossy. Start with a smaller amount of sugar — if the glaze is too thin, add more icing sugar until you reach the desired consistency.

Enjoy!

Recipe source – Annie’s Noms.