Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients (for 10-12 people) :
-300g caster sugar Method: Pre-heat the oven to 170°C/325°F/Gas Mark 5 and line and grease three 20cm cake tins.
-3 medium eggs, beaten
-300ml sunflower oil
-1tsp bicarbonate of soda
-100g walnuts, chopped
-3tbsp Rachel’s low fat mango yogurt
-200g banana, mashed
-227g mango slices, tinned & roughly chopped
-1tsp ground cinnamon
-300g plain flour
-200g cream cheese
-250g icing sugar
-100g Rachel’s low fat mango yogurt
-2 passion fruits, de-seeded
-150g caster sugar
Place the sugar, eggs, oil, banana and mango slices in a bowl and whisk with an electric mixer. Slowly add the cinnamon, flour and bicarbonate of soda and mix until all of the ingredients are incorporated.
Add the walnuts followed by the yogurt. Pour the mixture evenly into the prepared tins and bake in the pre-heated oven for 20-25 minutes, until springy to touch. Or use a skewer, if it comes out clean then the cakes are done.
Turn the cakes out onto a wire rack to cool whilst you prepare the icing. Soften the cream cheese by placing it in a bowl and beat until smooth, ideally with an electric mixer, then add the icing sugar and beat again.
When the mixture is completely smooth, stir in the yogurt. When the cakes are cool, spread half of the icing onto two of the cakes to make the bottom layers and finally sandwich the third cake on top.
Chill the cakes and continue to make the syrup. Cut each passion fruit in half and scoop out the flesh and seeds – make sure you catch all the juice.
In a small saucepan heat the passion fruit pulp with the sugar and allow the mixture to come to a rolling boil.
Allow to cool slightly, the syrup should thicken as it cools. Take the cake from the refrigerator and pour over the syrup allowing it to drizzle down the sides of the cake.