Recipe: Mango Minicakes Four Ways

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Oob organic are most commonly known for their organic berries and ice creams, but have just released a new product, which I can't get enough of: organic frozen diced mango. When they approached me to come up with a cake recipe involving mango, I was a little overwhelmed with ideas and came up with not one, but four recipes. 

I'm excited to bring you our latest offering, Mango Minicakes Four Ways. You can purchase a box of them here .... Or if you're up to the challenge, here are the recipes so you can make them yourself - recipes below!

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MANGO AND COCONUT CAKE

INGREDIENTS

Cake:
150g butter, softened

150g caster sugar
3 organic eggs
1 tsp vanilla extract

100g plain flour
50g desiccated coconut
50g ground almonds
2 tsp baking powder
1/2 cup Greek yogurt
160g mango cubes, cut into 2cm cubes

Icing:
150g butter, softened
2 cups icing sugar
125g cream cheese
1 tsp vanilla extract with seeds

3 tsp Fresh-as mango powder

Decorations:
Handful of toasted coconut flakes Flecks of edible gold leaf

DIRECTIONS

Preheat the oven to 180C fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
In 2 lots, add in the flour, ground almonds, coconut and baking powder. Add the yogurt and stop your electric mixer once all the ingredients are combined, do not over mix.
Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) until springy to the touch and a skewer inserted in the centre comes out clean.
Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the mango powder at the end.
Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with toasted coconut flakes and edible gold leaf. Store in an airtight container for up to 3 days. 

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MANGO AND PASSIONFRUIT CAKE

INGREDIENTS

Cake:
150g butter, softened

150g caster sugar
3 organic eggs
1 tsp vanilla extract

150g plain flour
50g ground almonds
2 tsp baking powder
1/2 cup Greek yogurt
1⁄2 cup passionfruit pulp
100g mango cubes, cut into 2cm cubes

Icing:
150g butter, softened
2 cups icing sugar
125g cream cheese
1 tsp vanilla extract with seeds
3 tsp Fresh-as passionfruit powder

Decorations:
4 tbsp passionfruit curd (store bought)

Flecks of edible gold leaf

DIRECTIONS

Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
In 2 lots, add in the flour, ground almonds and baking powder. Add the yogurt and passionfruit pulp, and stop your electric mixer once all the ingredients are combined, do not over mix.
Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the passionfruit powder at the end.
Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with passionfruit and edible gold leaf.
Store in an airtight container for up to 3 days.

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MANGO AND KAFFIR LIME CAKE

INGREDIENTS

Cake:
150g butter, softened

150g caster sugar
3 organic eggs
1 tsp vanilla extract

150g plain flour
50g ground almonds
2 tsp baking powder
1/2 cup Greek yogurt
2 kaffir lime leaves, sliced very thin 160g mango cubes, cut into 2cm cubes

Icing:
150g butter, softened
2 cups icing sugar
125g cream cheese
1 tsp vanilla extract with seeds

3 tsp Fresh-as mango powder

Decorations:
finely grated zest of one lime Little flecks of gold leaf

DIRECTIONS

Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
In 2 lots, add in the flour, ground almonds and baking powder. Add the yogurt and sliced kaffir lime leaves, and stop your electric mixer once all the ingredients are combined, do not over mix. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the mango powder at the end.
Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with lime zest and edible gold leaf.
Store in an airtight container for up to 3 days.

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MANGO AND FRESH MINT CAKE

INGREDIENTS

Cake:
150g butter, softened

150g caster sugar
3 organic eggs
1 tsp vanilla extract

150g plain flour
50g ground almonds
2 tsp baking powder
1/2 cup Greek yogurt
8 leaves of fresh mint, sliced very thin

160g mango cubes, cut into 2cm cubes

Icing:
150g butter, softened
2 cups icing sugar
125g cream cheese
1 tsp vanilla extract with seeds

1 tsp Fresh-as mint powder

Decorations:
Fresh mint leaves Little flecks of gold leaf

DIRECTIONS

Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
In 2 lots, add in the flour, ground almonds and baking powder. Add the yogurt and sliced mint leaves, and stop your electric mixer once all the ingredients are combined, do not over mix.
Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the mint powder at the end.
Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with fresh mint and edible gold leaf.
Store in an airtight container for up to 3 days.