Ingredients
1 cup caster sugar
125g butter, softened
3 free-range eggs, separated
1 cup self-raising flour
1/2 cup ground macadamias (about 100g nuts)
1/3 cup cream
150g mango, finely chopped
Mango butter cream:
125g butter, softened
125g icing sugar, sifted
1/4 cup mango puree
1/2 cup shredded coconut, toasted
Method
Preheat the oven to 180C. Grease the moulds and line the base and sides with baking paper.
In a small bowl, beat the sugar and butter until pale and fluffy. Add the egg yolks, one at a time, beating well after each addition.
Transfer the butter mixture to a large bowl and add the flour, nuts and cream. Mix well.
In a medium bowl, beat the egg whites until soft peaks form. Gently fold into the mixture, then add the mango and stir until combined.
Spoon the mixture into the prepared moulds and smooth the top with a spatula or knife.
Bake for 35 minutes, or until a skewer inserted comes out clean. Remove from the oven and stand for 10 minutes, then turn out on to a rack to cool. Cut each cake in half horizontally and sandwich together with mango butter cream. Spread more on top and around the sides if desired. Sprinkle with coconut.
To make the mango butter cream:
Beat the butter in a small bowl until pale. Add the icing sugar, mix well, then the mango puree and stir until well combined.
