Mango Loaf Cake With Passion Fruit Glaze Recipes

Steps:

• Preheat oven to 325F and grease and line a 2lb loaf tin.
• 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.
• 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.
• Add the cake flour, baking powder and salt if using, mix on low-med until smooth.
• Add in the mango purée/pulp and mix on low-medium until well incorporated, light and smooth.
• Pour the cake batter into the lined loaf tin and level it off with a spatula/wooden spoon.
• Place in the oven for 65-70 minutes until risen, golden and an inserted skewer into the centre comes out clean.
• Leave to cool in the tin for at least 1 hour before transferring to a wire rack.
• 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.
• Add 1/2 cup sifted icing sugar into the passion fruit juice and mix until smooth and glossy.
• Slowly spoon glaze all over the cooled cake and garnish with passion fruit seeds if desired.
• Cake will keep in an airtight container, at room temp, for 3 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
• Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
• Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.