Alphonso mango ‘picnic’ cake
This recipe is a play on the Mexican ‘Tres Leches’ cake. I first tried one of these when I was visiting my brother in Mexico. I stayed with him for a month and it became a daily ritual of mine - coffee and tres leches in the morning. When I came home I tried lots of different fruit and spice combinations, the milk infusion means you can really experiment with the flavours. I also love that it can be made ahead of time, up to two days in advance. In fact, it arguably tastes better too if it has some time to rest and let all flavours infuse together. And who doesn’t love a tray cake? They are ideal to take to a party- so easy to transport and portion. This is definitely my cake of choice if I’m going to a picnic or bbq- I bake it in a disposable foil tray for zero hassle and it does the job perfectly.
Ingredients
Sponge
4 eggs, lightly beaten - 175g caster sugar - 1tsp baking powder - 1 tsp fine salt - 150g plain flour - 100g ground pistachios (50g for sponge after sieving)
Cardamom milk
150 ml whole milk
150 ml double cream
100g condensed milk
10 cardamom pods, crushed lightly 1 tbsp ground pistachios
Mango cream topping with cardamom drizzle
300ml double cream
3 tbsp icing sugar (to taste)
2 Alphonso mango
1 lime- zested and juiced
Leftover ground pistachio pieces for sprinkling
60g caster sugar
60g water
5 cardamom pods crushed
Method
Cardamom milk
Warm the milks, cardamom, pistachio until steaming (but not boiling).
Take off the heat and set aside to infuse.
Sponge
Using an electric whisk or stand mixer, whisk the eggs on a medium speed with the sugar until really thick and holding their shape. This will take around 5 minutes and you are looking for the mix to leave a trail that lasts about five seconds when you lift the beater and drizzle the mix back on itself.
In a separate bowl mix the flour, baking powder and salt and then carefully sieve half the flour into the mixture and fold gently to combine trying to avoid knocking any air out. Repeat with the remaining flour and then carefully rain in the pistachio and fold through making sure not to overwork- the flours should be just combined.
Working quickly pour the mix into the tray and bake for 20- 30 minutes- until golden brown and gently springing back to the touch.
Leave to cool for 10 minutes and gently warm through the milk if needed and then strain- it should be just warm but not hot.
Poke holes with a skewer across the cake and then carefully pour in half the milk and wait a minute or two. The cake might not need all of the
milk so use your judgement- if it soaks up quickly it probably can take some more. However if after a minute or so the holes look quite full then
hold back any remaining milk.
Leave to cool to room temperature and then place in the fridge to chill down for as long as possible, ideally overnight if you can.
Cardamom drizzle
Melt the sugar in the water in a saucepan on a gentle heat.
Once dissolved add the crushed cardamom and turn up the heat
Once bubbling cook for two minutes and then take off the heat.
Leave to cool down fully and strain before using.
Mango cream topping
Blitz the pulp of the mango with the icing sugar and a squeeze of lime juice (to taste). Add more icing sugar if you want extra sweetness.
Using an electric whisk or stand mixer, gently whip your cream to soft peaks.
Turn down the speed to very low and add the mango puree gradually until just incorporated. Use immediately to spread over the chilled
sponge, finish with sprinklings of pistachio and lime zest. Dried rose petals also look lovely if you have them. Finally, add a drizzle of cardamom syrup to finish.
