Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
Export 18 ingredients for grocery delivery
Step 1
Preheat your oven to 160’C
Step 2
Mix together the mango pulp, yoghurt and milk
Step 3
Whisk together the oil, sugar and ground cardamom
Step 4
Add the mango mixture and continue to whisk
Step 5
In a separate bowl whisk the flour, baking powder, bicarbonate of soda and salt
Step 6
Sieve the dry flour mix into the wet mix and whisk till everything is incorporated
Step 7
Fold the batter with a spatula and pour equally into two lined and greased 7” cake tins. Bake for 45-50mins
Step 8
Allow the cake to cool for 5-10 minutes before removing from the tin and turning out onto a wire rack to cool completely
Step 9
Place the mango pulp and sugar in a saucepan
Step 10
In a separate bowl mix the lemon juice and cornflour together until the cornflour has completely dissolved
Step 11
Pour the cornflour slurry into the mango mixture and whisk to combine
Step 12
Place the saucepan on a medium-low heat and continue to mix using a whisk and a spatula
Step 13
Once the mixture has thickened, place the heat on low and add the butter and milk and continue to mix until glossy and thick
Step 14
Transfer this mixture to the fridge and allow to cool completely
Step 15
Once cooled, blend with an immersion blender or regular blender into a smooth mango curd
Step 16
Place the milk in the microwave and heat until steaming. Be careful not to leave milk in for too long as it can splatter. Then add the toasted and ground saffron and allow to infuse for at least 30 minutes
Step 17
Whisk the softened butter until light and airy
Step 18
Add the icing sugar and vanilla and continue to whisk
Step 19
Finally add the saffron milk and continue to whisk
Step 20
Place the buttercream into the fridge for around 10 minutes to firm up slightly before decorating
Step 21
Place the mango curd over the first layer of the sponge and spread into an even layer. Leave a small gap around the edge of the cake for the buttercream to fill in. This will ensure a neater finish
Step 22
Place the second sponge on top and then add the buttercream. Smooth the buttercream over the top and sides
Step 23
Decorate with mango pieces, ground pistachios and ground cardamom
Step 24
Place the cake back into the fridge for 4 hours to allow the curd to fully set up. Enjoy this cake cold, straight out of the fridge for best results