Mango Loaf Cake With Passion Fruit Glaze

Total Time: 1 hr 15 mins Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 preheat oven to 325f and grease and line a 2lb loaf tin.
• 2 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.
• 3 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.
• 4 add the cake flour, baking powder and salt if using, mix on low-med until smooth.
• 5 add in the mango purée/pulp and mix on low-medium until well incorporated, light and smooth.
• 6 pour the cake batter into the lined loaf tin and level it off with a spatula/wooden spoon.
• 7 place in the oven for 65-70 minutes until risen, golden and an inserted skewer into the centre comes out clean.
• 8 leave to cool in the tin for at least 1 hour before transferring to a wire rack.
• 9 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.
• 10 add 1/2 cup sifted icing sugar into the passion fruit juice and mix until smooth and glossy.
• 11 slowly spoon glaze all over the cooled cake and garnish with passion fruit seeds if desired.
• 12 cake will keep in an airtight container, at room temp, for 3 days.