February 17, 2018
Desserts, Cakes, Dairy,
Fruit, Australian, Easy/Beginner Cooking, Make-Ahead, Entertaining, Potluck, Electric Mixer, Oven Bake, Vegetarian, Sugar, Kosher Dairy, All Occasions more
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"Found @ an Aussie food site, this recipe is the brainchild of Chef Matt Moran who is an Australian restaurateur, cookbook author, TV personality & a member of the international culinary panel for Singapore Airlines involved in designing passenger meals for Singapore Airlines. An added bonus for me was that mango happens to be among my favorite ingredients & it didn't hurt that the pic was a stunner! I took 2 liberties modifying the recipe to suit our preferences, but listed them as optional to keep the recipe intact. I made the glaze optional as we often prefer cakes plain, lightly dusted w/powdered sugar or topped w/whipped cream. My Siggi is also fond of poppy seed cakes, so I also listed that as an optional add. ENJOY!"
FOR THE CAKE:
Preheat the oven to 320F. Grease & line a deep 9-in round cake pan w/parchment paper (A deep spring-form pan works well).
Combine milk & sour cream in a bowl. Using a stand mixer, beat the butter, sugar & vanilla until thick & pale. Add the eggs (1 at a time), beating well after ea addition.
Fold in spoonfuls of flour (alternating w/the sour cream mixture) until just combined. Do not over beat. Fold in chopped mango & poppy seeds, if using.
Spoon the cake batter into the prepared pan & smooth the surface w/a spoon. Bake for 1 hr, then tent w/baking paper & continue to bake for 30 min or until a skewer inserted into the center comes out clean.
Cool cake in the pan for 20 min, then turn out onto a wire rack to cool completely.
FOR THE OPTIONAL GLAZE: Whisk the sugar & lemon juice until smooth, then fold in the passion fruit pulp. Drizzle cake w/icing to serve.
NOTE FROM ME: This recipe is not for the loyal diet-conscious, so plan to splurge on a special occasion.
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