This recipe is best with
Recipe Ingredient
- 2 1/2 cups all-purpose flour
- 1 cup cocoa powder
- 1 tsp double action baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 3/4 cup butter, softened
- 2 cups sugar
- 3 eggs
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 2 tsp red and ripe mango peel, finely chopped
- 2 cups (Hawaiian) mangoes, chopped
- 1 cup (Hawaiian) macadamia nuts, chopped
- 2 cups dried mangoes, chopped
- Mango coulis:
- 100g mango, diced
- 100g mango puree
- 50g sugar
- 10g ginger, diced
- Glaze:
- peel of half a mango (julienned)
- 200g dark chocolate
- 80g mango juice
- 80g macadamia nuts (chopped)
Instructions
- Sift flour, cocoa, baking powder, baking soda, cinnamon and salt together.
- Cream butter or margarine. Gradually add in sugar and beat until fluffy.
- Add eggs one at a time, beating well each time.
- Beat in sifted dry ingredients alternately with buttermilk.
- Stir in vanilla, mango peel, mangoes and nuts.
- Bake in a 25cm (10-inch) diameter round cake ring at 350 ºC for one hour.
- Turn out on the rack.
- Let cool for 15 minutes and glaze.
- For the garnish, use fresh mangoes (diced) and crushed macadamia nuts.
- Then, drizzle with mango coulis.
- Saute diced mango and ginger.
- Add sugar and mango puree.
- Cook for a short while.
- Melt dark chocolate and add mango juice.
- Add mango peel and macadamia nuts.
- Cook for a short while.
To make Mango coulis:
To make glaze:
