MANGO SYRUP CAKE

A syrup cake is a moist and sweet dessert that typically incorporates a syrup, often made from sugar, water, and flavourings such as vanilla or citrus. This type of cake may be baked with a syrup poured over it, allowing the cake to absorb the sweetness and remain rich in flavour.

This is quite big in greek cooking, where a lot of sweetness gets added in after its baked for an incredibly moist result. With my version being a mango and vanilla syrup, added into the mini olive oil cake. All topped with a mascarpone chantilly cream, fresh mango and edible flowers, making it the perfect romantic cake for two.

MANGO SYRUP CAKE

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MANGO SYRUP CAKE 〰️

Chantilly Cream*

250gm thickened cream (cold)

250gm marscapone (cold)

40gm icing sugar

1 vanilla pod (seeds)

Place all ingredients into a bowl and using an electric whisker beat at medium high speed until you hit stiff peaks. Be careful to not over beat, as will turn to butter and curdle, when you get to soft peaks lower speed and stop as soon as the cream can hold its shape when lifted. Place into bowl with lid and pop into fridge.

*you will end up with extra Chantilly cream, but I freeze mine and then defrost in fridge when I want to use it.

100gm caster sugar

300ml water

1 mango (peels & seed)

1 vanilla (skin)

Place all ingredients into a saucepan on medium heat. Bring it to a high simmer and then let it gently simmer away 5 minutes. Take off heat and place to the side, as you will reheat it when the cake is cooked.

Olive Oil Cake

1 egg

50gm caster sugar

1 orange (zest)

1/4 cup EVOO

1/8 cup milk

Pinch of salt

1 tea sp vanilla essence

70gm self raising flour

Preheat oven to 180 degrees celcius.

In a stand mixer with whisk attachment, place egg and sugar and beat them for at least 5 minutes on high so they’re light and fluffy. Add in orange zest and whisk in for a second. Reduce speed to medium low and slowly drizzle in the EVOO, milk, vanilla and salt. In two batches add in the self raising flour and fold through until homogenous and the batter is smooth.

Line a mini cake tin with butter and flour.

Pour batter in, and it should reach 3/4 of the way up, you don’t want to go any further. Bake in the oven for 18-22 minutes. This will depend on the strength of your oven, but poke a toothpick in and when it comes out dry and clean you’re ready to go.

When cake is nearly done, place syrup back on super low heat and warm up. You want the syrup quite loose, so if its become a bit too thick to enter toothpick sized holes, water it down with a dash of water.

Remove cake from oven, with toothpick skewer poke many holes into the cake all over the top, before ladling the warm syrup over the top and allowing it to fall into the cake. You will only need half the syrup, so save in the fridge to use for cocktails. Let it sit for 20 minutes before removing from cake tin.

To Finish

1 mango cheek (cut into small cubes)

8-10 edible flowers

Once cake is cooled, add a big dollop of Chantilly cream and spread over the top. Place on mango cubes and edible flowers.