Mango, strawberry and yogurt cake

A delicious and moist mango and yoghurt cake – full of fruit and perfect for summer. It smells beautifully of mango! Lightly dusted with icing sugar, it’s already irresistible. I took it one step further and sandwiched the cake with a cream made from Greek yoghurt, mascarpone, and strawberries. It’s absolutely perfect!

Ingredients for the mango cake:

• 100 g butter
• ¾ cup caster sugar
• 1 large egg
• 250 g mango puree
• ¾ cup buttermilk or kefir or yogurt
• 300 g plain flour
• 1.5 tsp baking powder
• 1 tsp baking soda

All ingredients should be at room temperature. Line a 23 cm round baking tin with baking paper.

In a mixing bowl, beat the butter and sugar until light and fluffy. Add the egg and mix until combined (the mixture may look slightly curdled, but this won’t affect the cake). Add the mango purée and buttermilk, and whisk until combined.

Sift in the flour, baking powder, and baking soda, and gently mix with a spatula until just combined. Spoon the batter into the prepared tin and level the top.

Bake at 170°C for about 45–50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Ingredients for the mascarpone and yoghurt cream:

• 220 g mascarpone, chilled
• 120 g thick Greek yoghurt, chilled
• 1.5 – 2 Tbsp icing sugar (or to taste)
• 1 tsp vanilla paste

Place all the ingredients in a mixing bowl and beat until smooth and creamy.

Additionally:

• 250 g strawberries, hulled and halved

Cut the mango cake horizontally into two layers. Place one layer on a cake stand or serving plate. Spread the cream evenly over the top and arrange the strawberries over it. Top with the second layer and dust with icing sugar. Decorate with any remaining strawberries.

Enjoy!