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Tuesday, February 25, 2025

S birthday: Mango + macadamia BvB cake

  

S's birthday came around. He requested mango and nuts. Little s wanted to make it a Dortmund (BvB) cake. Soooo another go at a mango cake it is. And I decided to go with macadamias for the nuts.

I was fairly happy with my last mango cake. But it wasn't really mango-y enough, and was slightly faff-y, and also used only egg whites. I'd thought putting in mango puree might make things too dense, but this recipe looked quite promising and I decided to give it another chance...

(I baked the cake in one 9 inch cake tin, it was a bit huge, ended up cutting into three layers... a half amount would have been enough I think)

For the cake:
 
1 cup / 240 ml mango puree
1/2 cup / 118 ml oat milk
3/4 cup / 177 ml veg oil
2 tbsp lemon juice
3/4 tsp vanilla powder
1 1/4 cup / 250 g / 8 oz sugar
1 1/4 tsp bicarbonate of soda
1 tsp salt
3 cups / 375 g / 13.2 oz plain flour
 
For the icing:
230 g / 8 oz cream cheese (used 1 whole pack philadelphia)
113 g / 4 oz unsalted butter
3 cups / 390g / 12 oz icing sugar
1 cup / 4 oz freeze dried mango powder 
pinch salt
yellow food colouring
a few drops oat milk
 
For the rest:
1 pack roasted salted macadamia nuts, chopped
1 small pack black fondant
paper template for making the BvB logo (print twice, once to get the circle and overall design, once for the letters and numbers)

To make the cake: 
Grease and line cake tin. Heat oven to 350F / 180C.
Mix dry in a large bowl with a fork. Mix wet in a separate bowl. Add wet to dry and mix until just combined. Put in cake tin and then into oven. Turn down to 325F / 163C and bake until springy and a skewer comes out clean. Checked after 40 min, think it ultimately took about 55 min. Will be faster if using more than one tin (or making a half amount). Cool in tin for 10 min or so until sufficiently cooled to turn out, then let cool completely on a cooling rack.
 
To make the icing, beat the butter and cream cheese together until light and fluffy, then add the sugar and mango powder and beat until well mixed, adding the salt and colour partway through, and some milk if needed.
 
To assemble the cake, slice the cooled cake horizontally into three layers. Put the bottom layer on plate or base and add a layer of icing, then chopped macadamias, then the next layer of cake. Add another layer of cake, then icing, then macadamias, then the next layer of cake. Ice all over the top and sides with the rest of the icing.
 
Cut the shapes of the outer circle, letters and numbers for the BvB logo, then place them gently on top.
 
 
It was reasonably simple and effective! I managed to get the colours right. The circle was a bit difficult to handle (slightly floppy/stretchy)... We'd considered trying modelling chocolate to make the logo pieces, perhaps that would have worked better - more rigid - but would we have needed moulds?
The cake part was really good - I think the best mango cake yet! Easy and quick, and actually tasted like mango. Sliced well and not too dense. I'd make this one again. The icing wasn't perfect, think I'm going off the freeze dried mango. But it was fine. And I somehow eyeballed just the right amount for the cake this time. And I really liked the macadamias in there. 
 

 

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