Jennie’s White Chocolate Mango Easter Cake (invented Easter 2017)
Ingredients: 125 g butter, 125 g golden granulated sugar, 125 g self raising flour (can be gluten free if necessary)
2 large eggs
Mango puree: 125 g (soak dried mango strips in water till hydrated – I used organic mango with no preservative) – blend and set aside till needed
1 x large bar (200 g) good quality white chocolate (I used Waitrose own brand)
1 x packet (or more!) of good quality mini chocolate eggs with a sugar coated shell.
Method: Cream butter and sugar till light and fluffy in large mixing bowl. Beat eggs together in small bowl and add to mixture, beating thoroughly. Stir in half of blended mango mixture (should be about 2 rounded tablespoons). Fold in flour using a metal spoon.
Cook: Spoon into greased or non stick cake tin and cook at 170 c for 15-20 minutes I pre-heated oven: centre should spring back to touch, and top should be golden brown.
Turn out onto a wire rack to cool (when cool enough to touch pan.)
Fondant icing: Melt chocolate in basin standing in 2 inches of boiling water in saucepan, (just on the simmer).
Stir thoroughly. Remove basin from heat and stir in remainder of mango puree (approx 2 rounded tablespoons). Spread the mixture over cake while still warm.
Decorate with mini eggs (I used Cadbury’s mini eggs with coloured pastel sugar shells).
NB This makes a smallish cake – quantities can of course be increased as long as the proportions remain the same…the mango makes for a beautiful warm primrose colour very suitable for Easter, and the fruit has the effect of making the chocolate taste even more exotic. Tried and tested by 5 people! Jennie CK