Mango Loaf Cake With Passion Fruit Glaze Recipes

MANGO LOAF CAKE WITH PASSION FRUIT GLAZE

Mango Loaf Cake With Passion Fruit Glaze image

A soft and tender mango loaf cake given an extra zing with a fresh passion fruit glaze. Easy to make and the ideal crowd-pleaser. It's also perfect with your afternoon tea!

Provided by anniesnomsblog

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup unsalted butter or 3/4 cup margarine
1 cup caster sugar
3 large eggs
1/2 teaspoon vanilla extract
2 1/2 cups cake flour
2 teaspoons baking powder
1 pinch salt (only if you're using unsalted butter)
1 cup mango pulp
3 passion fruit
1/2 cup icing sugar, sifted

Steps:

Preheat oven to 325F and grease and line a 2lb loaf tin.
Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minute on med-high speed.
Add in the eggs and vanilla extract, scraping down the sides as necessary, mix on med-high until well incorporated and smooth, around 1 minute.
Add the cake flour, baking powder and salt if using, mix on low-med until smooth.
Add in the mango purée/pulp and mix on low-medium until well incorporated, light and smooth.
Pour the cake batter into the lined loaf tin and level it off with a spatula/wooden spoon.
Place in the oven for 65-70 minutes until risen, golden and an inserted skewer into the centre comes out clean.
Leave to cool in the tin for at least 1 hour before transferring to a wire rack.
Once cool, make the glaze: Using a medium sized bowl, scrape the insides of the passion fruits into a sieve and use the back of a spoon to separate the juice from the seeds. Place seeds in a separate bowl, you can either discard them or use them as a garnish.
Add 1/2 cup sifted icing sugar into the passion fruit juice and mix until smooth and glossy.
Slowly spoon glaze all over the cooled cake and garnish with passion fruit seeds if desired.
Cake will keep in an airtight container, at room temp, for 3 days.

Nutrition Facts : Calories 320.4, Fat 13, SaturatedFat 7.7, Cholesterol 77, Sodium 95, Carbohydrate 47.3, Fiber 1.2, Sugar 24.1, Protein 4.2

CREAMY MANGO LOAF CAKE

Creamy Mango Loaf Cake image

For a refreshing finale, I dresses up prepared angel food cake with a handful of items; this recipe is the luscious result. If your family doesn't like mango, replace it with a cup of any other diced fruit. It tops off a meal deliciously.-Linda McLyman, Syracuse, New York

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1-1/4 cups cold fat-free half-and-half
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 medium mango, peeled and diced
1 loaf-shaped angel food cake (10-1/2 ounces)
1 medium kiwifruit, peeled and sliced

Steps:

In a large bowl, whisk half-and-half and pudding mix for 2 minutes. Fold in mango., Cut cake horizontally into three layers; spread pudding mixture between layers and over top of cake. Top with kiwi. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 207 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.

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