Looking for a sweet and tangy treat? The Almond Mango Passion Fruit Cake recipe is your dream come true! This tropical delight features a light and fluffy vanilla cake paired with whipped cream, all enhanced by the zesty mango and passion fruit puree. Plus, it’s a relatively simple recipe with helpful shortcuts for an easier process.
You can even make the elements of the cake ahead of time and assemble it later. Whether you’re celebrating a special occasion or just want to indulge in a delicious dessert, this cake is sure to impress.
Key Almond Mango Passion Fruit Cake Ingredients & Why
Butter
Adds richness and flavor to the yoghurt sponge.
Caster sugar
Sweetens the yoghurt sponge.
Vanilla extract or paste
Infuses flavor into the yoghurt sponge.
Eggs
Provides structure and moisture to the yoghurt sponge.
Natural or Greek yoghurt
Imparts moisture and tanginess to the yoghurt sponge.
Plain flour
Serves as the primary dry ingredient in the yoghurt sponge.
Baking powder
Aids in raising the cake in the yoghurt sponge.
Bicarbonate of soda/baking soda
Aids in raising the cake in the yoghurt sponge.
Fine sea salt
Enhances the flavor of the yoghurt sponge.
Mango
Optional ingredient for added flavor in the yoghurt sponge.
Mango and passion fruit jam
Used as a filling for flavor and texture in the cake.
Cream cheese
Contributes richness and tanginess to the mango cream cheese frosting.
Icing sugar
Sweetens the mango cream cheese frosting.
Mango puree
Adds flavor and color to the mango cream cheese frosting.
Passion fruit puree
Introduces flavor and color to the mango cream cheese frosting.
How Do You Make The Best Almond Mango Passion Fruit Cake?
Mango Jam Filling:
- Dice one large mango, combine with two passion fruit pulps and 50g sugar in a small saucepan.
- Over low heat, stir frequently to prevent sugar from burning. Simmer gently until thickened, about 10 minutes.
- Mix 2 tsp cornflour with cold water to make a thin paste. Stir it into the jam for 30 seconds to cook and prevent lumps. Remove from heat and cool.
Cake Batter
- Preheat oven to 160°C / 140°C fan / 325°F / Gas 3.
- Grease and line two 23cm (9inch) springform pans.
- Cream butter and sugar in a large bowl until fluffy, scraping down sides as needed.
- Add vanilla, beat in egg yolks one at a time, then mix in yogurt.
- Sift flour, baking powder, salt, and baking soda into the butter mixture; mix well, scraping the bowl.
- Whisk egg whites until soft peaks form in a separate bowl.
- Whisk 1/3 of egg whites into the batter, then fold in remaining whites and 100g diced fresh mango (optional).
- Baking: Divide batter between pans and bake for 30 minutes until golden and a toothpick comes out clean. Avoid overbaking.
- Cool cakes for 15 minutes, then remove from pans and let them cool completely on a wire rack.
- Frosting: Beat cream cheese and butter in a large bowl until smooth. Add half of the icing sugar, mix until smooth, then add vanilla extract and salt. Add remaining sugar for desired consistency and silkiness.
- Assembly: Place one cooled sponge on a cake board or plate, spread a 1/2 cm frosting layer, add mango jam, and second sponge. Ice top and sides of the cake.
Pro Tips For Making Almond Mango Passion Fruit Cake Recipe
- Use high-quality ingredients for the best cake flavor and texture: fresh mangoes, ripe passion fruit, and premium almond flour and cream cheese for the frosting.
- Achieve perfect cake results by meticulously following the recipe: precise ingredient measurements and adherence to mixing and baking instructions are crucial.
- Avoid overmixing the batter after adding flour to prevent tough or dry cake due to excessive gluten development.
- Ensure room temperature for eggs, butter, and buttermilk to facilitate smooth batter blending.
- When ordering passion fruit pulp or puree, ensure it’s 100% pure passion fruit juice or pulp without added sugar or excess water to maintain recipe integrity.
- Elevate cake presentation: adorn with fresh mango slices, drizzle with jam or passion fruit pulp, and garnish with whipped cream and mint leaves.
How to Store Almond Mango Passion Fruit Cake
- Wrap individual cakes in plastic if not assembling immediately.
- Store wrapped cakes in the fridge or freezer.
- Freeze for up to 2 months or refrigerate for 2 days for optimal storage.
Can You Freeze Almond Mango Passion Fruit Cake?
To prep ahead, freeze sponge cake layers from The Gourmet Larder, Pies and Tacos, and Baking with Marianne for varying durations. Cafe Fernando allows refrigeration for 2 days or freezing for 3 months.
Frequently Asked Questions About Almond Mango Passion Fruit Cake
How do I make almond mango passion fruit cake?
Explore a plethora of online almond mango passion fruit cake recipes. One popular method entails crafting a delectable yoghurt sponge cake, generously filling it with a luscious mango and passion fruit jam, and elegantly crowning it with a velvety cream cheese frosting.
How long does almond mango passion fruit cake keep?
This almond mango passion fruit cake can be enjoyed for up to two days, either at room temperature or in the fridge, while retaining its freshness.
What other combinations can be used with mangoes?
Discover heavenly flavor combinations like cardamom with mangoes and passion fruit with pound cake.
Almond Mango Passion Fruit Cake Recipe
Ingredients
Yoghurt sponge
- 100 g butter
- 200 g caster sugar
- 1/2 tsp pure vanilla extract or 1/4 tsp of vanilla paste
- 3 medium eggs (separated)
- 200 g natural or greek yoghurt
- 250 g plain flour (all-purpose)
- 2 tsp baking powder
- 1/2 ts bicarbonate of soda / baking soda
- 1 pinch fine sea salt
Mango and passion fruit jam (see notes)
- 1 piece mango (260g fresh or frozen )
- 50 g caster sugar (4 tbsp)
- 2 pieces passion fruit
- 2 tsp cornflour (cornstarch)
Cream cheese frosting
- 200 g full-fat cream cheese (I use Philadelphia)
- 100 g unsalted butter (room temperature)
- 300-400 g icing sugar (US powdered sugar)
- 1 pod of vanilla or 1/4 tsp of vanilla paste
- ⅛ tsp fine sea salt
Instructions
- Mango Jam Filling: Dice one large mango, add to a saucepan with two passion fruit pulps and 50g sugar. Simmer until thickened, about 10 minutes.
- Prepare a thin cornflour paste with 2 tsp cold water. Stir into the jam for 30 seconds to avoid lumps. Remove from heat and let it cool.
- For store-bought jam, stir in cornflour mix while boiling. Adjust thickness with water. Can be prepared in advance and refrigerated.
- Cake Batter: Preheat oven to 160°C / 140°C fan / 325°F / Gas 3.
- Grease and line two 23cm (9inch) springform pans.
- Cream butter and sugar in a large bowl until fluffy.
- Add vanilla, beat in egg yolks one at a time, then mix in yogurt.
- Sift flour, baking powder, salt, and baking soda into the mixture; combine well.
- Whisk egg whites until soft peaks form in a separate bowl.
- Blend 1/3 of egg whites into batter, then fold in the rest with 100g diced fresh mango (optional).
- Baking: Divide batter between pans and bake for 30 mins until golden; toothpick should come out clean. Don't overbake.
- Cool cakes for 15 mins, then release from pans and cool on a rack.
- Frosting: Beat cream cheese and butter until smooth. Add half of the icing sugar, mix well. Add vanilla and salt, then remaining sugar for desired consistency.
- Assembly: Place one sponge on a cake board, spread a thin layer of frosting, add cooled mango jam, and second sponge. Ice top and sides of the cake.
