Juicy, slippery, sweet mangoes are in abundance during the summer months. The goddess of tropical fruits, small or large, juicy and succulent; they will leave a definitely mark on your palate.
A summer diet is always loaded with plump mangoes and yoghurt is also a staple. This recipe pays homage to that wonderful pairing, but in a cake, and it also teaches the simple technique of making labne, a creamy strained yoghurt of middle eastern/mediterranean origin.
Serves: 8-10
Prep time: 10-15 mins (+4hrs to strain yoghurt)
Cooking time: 40-60 mins
Ingredients
1 kg greek yoghurt
1 cup sunflower oil
250 g caster sugar
2 eggs
300 g self raising flour, sifted
2 Calypso mangoes, flesh cubed
50 g slice almonds
1 tsp ground cinnamon
fresh mint sprigs
Method
To make the labne icing, line a large sieve with a clean tea towel and place over a bowl. Add 500 g of the greek yoghurt and leave to strain in the fridge for at least 4 hours (or overnight).
Preheat oven to 160˚c.
For the roasted almonds, scatter the sliced almonds onto a baking tray and sprinkle with cinnamon. place in the oven for 5-10 minutes or until golden and roasted. Set aside
to cool.
Grease and line a 23-25cm cake tin.
In a large mixing bowl, whisk together the oil and sugar. add the eggs, one at a time,
whisking until each egg is completely combined. Whisk until fluffy.
Stir in the remaining yoghurt until fully combined. Don’t over mix.
Fold in the flour until just combined. don’t over mix. Then fold through half the cubed mango, reserving the rest for the top of the cake.
Pour the cake mixture into the prepared cake tin and bake for 40-60 minutes or until a cake skewer is inserted and comes out clean.
Cool in cake tin for 5 mins before cooling on a cake rack.
Once completely cooled, spread the labne over the top of the cake and scatter with fresh mango cubes and cinnamon roasted almonds and fresh mint sprigs.
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