Mango Rum Cake

Video Description

MANGO RUM CAKE See the full recipe below but first make sure to visit our website and subscribe to us on the platforms below. You can find us at www.rummanco.co.uk (uk deliveries only) https://twitter.com/Rummanco/ https://www.facebook.com/rummanco/ https://www.instagram.com/rummanco/ INGREDIENTS (serves 16): For the cake: 500g caster sugar; 500g butter or margarine; 500g gluten-free self-raising flour (or normal wheat flour (or add 6 teaspoons of baking powder to 500g of gluten-free plain/all-purpose flour); 10 medium eggs; 1/2 cup/8 tablespoons of milk (or 2 tablespoons of milk for a wheat cake) For the decoration: 2 large mangoes; 1/4 - 1/2 cup of caster sugar; 500g full fat cream cheese, drained; 250g butter or margarine; 125g icing (confectioner's) sugar; For the rum sugar syrup: 100g water; 100g caster sugar; 100ml (or to taste) of dark rum Method: 1. First, preheat your oven to 200 degrees/180 fan/400F. 2. Place the fat & sugar into a mixing bowl and mix until light and fluffy 3. Next, add half of the eggs along with a few tablespoons of the flour and continue to beat. 4. Then add the rest of the eggs and some more flour and continue to beat again. 5. Now add the rest of the flour and the milk and mix in gently. 6. Alternatively, use the all-in-one method: 7. Ensuring the eggs, milk and fat are at room temperature, beat everything together until light and fluffy, for approx 2 minutes, making sure all ingredients are well incorporated. 8. Whilst the cake is mixing, prepare 2 x 10 inch 9. (25 cm) wide round cake tins, by greasing the sides and bases, and lining the base with baking paper. 10. Add the cake mixture to the prepared tins and bake into a preheated oven 200/180 fan/400F for around 40 minutes or until firm but springy. 11. If you pierce the centre of the cake with a skewer, it should come out clean, or if you touch it with your finger, the cake should indent but immediately spring back up. 12. Leave for 20 minutes before taking out of the tins and leaving them to cool until completely cold. 13. Now, prepare the rum sugar syrup. All you need to do is to gently boil the sugar and water for around 10 minutes until all of the sugar has dissolved. Then allow to cool and stir in the rum. 14. For the cream cheese frosting: Beat the sugar and butter/margarine together until light and fluffy, then gently beat in the cream cheese. 15. For the mangoes: Take one of the mangoes, peel, slice and cut into thin batons. Take the other mango, peel, slice and cut into chunks, then place with the sugar into a blender and liquidize. 16. When you are ready to assemble the cake, even off the tops of the cakes and keep the crusts that you cut off. 17. Place one cake onto a cake board. Then soak both cakes with the rum sugar syrup. 18. If using our gluten-free recipe, you won't need all of this: be careful not to over soak as the cake could crumble, but a wheat flour cake can take more soaking. 19. Now spread a few spoonfuls of the mango pulp on top and spread evenly. 20. Now carefully place the other cake, soaked side down, on top. 21. Now spread the rest of the cream cheese frosting on top, leaving behind the scrapings around the bowl, levelling with a palette knife as before. 22. Pulse the leftover cake crumbs in a food processor until fine. Or you can crumble them by hand 23. Use any leftover remnants of frosting to smooth around the sides of the cake. 24. Carefully pat the cake crumbs all around the sides of the cake, trying to cover as much of the frosting as possible. 25. Now take your mango batons and decorate the top of the cake, then take the rest of the mango pulp and spoon in between the mango batons. You could also sprinkle any remaining cake crumbs on the top too, if you like. 26. Now place the cake in the fridge and give it a good couple of hours to set, ready to serve later.