Recipe Index

Ingredients

• For the mango cardamom cake:
• 2 1/3 cups cake flour
• 1.7 oz unsweetened, unsulfured freeze-dried mango
• 2 tsp baking powder
• Seeds from 3 to 4 green cardamom pods (about 3/4 tsp)
• ¼ tsp fine sea salt
• 7.97 oz unsalted butter, at room temperature, cut into cubes, plus extra butter to grease the baking pans
• 1 1/3 cups sugar
• 3 large eggs, at room temperature
• ½ cup crème fraîche
• ½ cup whole milk
• For the mango lime curd (makes about 1 1/4 cups):
• 1 cup canned Indian mango pulp, puréed, or pulp from 1 medium ripe mango, puréed
• 2 oz unsalted butter, cubed
• ¼ cup sugar
• Juice and zest of 1 lime
• 2 Tbsp cornstarch
• 2 Tbsp water
• For the mango saffron buttercream (makes about 6 cups):
• 1.7 oz unsweetened, unsulfured freeze-dried mango
• 20 saffron strands
• 2/3 cup egg whites (from about 5 to 6 large eggs)
• 1 2/3 cups sugar
• ¾ tsp fine sea salt
• ¼ tsp cream of tartar
• 1.24 lb unsalted butter, softened to 65°F

Method

1. Heat the oven to 350F, grease the pans and whisk the flour, freeze-dried mango, baking powder, cardamom and salt together.
2. Beat the butter and sugar, add the eggs, creme fraiche and milk, fold in the dry ingredients and bake for 30-45 minutes until set, then cool.
3. Heat the mango pulp, butter and sugar with lime juice and zest, whisk in cornstarch mixed with water and cook until thick, then cool for the curd.
4. Beat egg whites and sugar for the buttercream, add butter, freeze-dried mango and saffron and beat until smooth.
5. Slice the cooled sponges, spread with curd and buttercream and stack the layers.
6. Coat the cake with the remaining buttercream and chill for at least 4 hours before serving.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data