Mango Lassi Cake

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