Mango Loaf Cake With Passion Fruit Glaze - Cake

Method

• 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 puree/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.