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Recipe Detail Page
Mango Cake Brunch Platter
Spring 2022
The Sunday Café in London serves up a show-stopping platter of pound cake chunks, fruit, yogurt and various other delicious things. It’s pretty much genius, and I’d be lying if I told you this wasn’t inspired by that. The mango loaf cake makes enough for both the platter and some slices on the side—two dishes in one, really. Use whatever nuts and seeds you have on hand, but the food stylist in me recommends pretty green pistachios, creamy chopped macadamia and flax seeds. For the mango purée, you’ll need three to four small mangoes or one large one for the one-cup measure; peel, then cut the flesh from the pit and pulse in a food processor until silky.
Serves 6
MANGO LOAF CAKE
Butter and flour, for preparing pan
12 tbsp (180 mL, 1 1/2 sticks) unsalted butter, melted, plus more for serving if desired
1 cup (250 mL) mango purée (see above)
1/4 cup (60 mL) plain or sweetened vanilla yogurt
3 eggs plus 1 yolk
1 tsp (5 mL) vanilla extract or paste
Finely grated zest of 1 lime
1 cup (250 mL) sugar
2 1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
3/4 tsp (4 mL) salt
TO SERVE
1/3 cup (80 mL) runny honey
1 tsp (5 mL) lime juice
3 tbsp (45 mL) flax seeds, poppy seeds, chopped nuts, or a combination
1 cup (250 mL) plain or vanilla yogurt
1 cup (250 mL) raspberries
1. For the cake, preheat the oven to 350°F (177°C). Lightly butter and flour a 9 x 5-inch (23 x 3‑cm)
loaf pan.
2. Whisk together the butter and mango in a medium bowl. If it’s still warm to the touch, let stand until it reaches room temperature. Whisk in yogurt, eggs, yolk, vanilla and lime zest.
3. In a separate large bowl, whisk together sugar, flour, baking powder, baking soda and salt. Add wet ingredients to dry and stir to combine. Scrape into loaf pan, level and bake for 55 to 65 minutes or until a pick inserted in centre come out clean. Remove to a rack and let cool.
4. To serve, combine honey and lime juice in a small bowl. Add seeds and/or nuts, and stir to incorporate lime juice. Spread yogurt over the surface of a large plate or platter. Cut one-half of the loaf into three equal-sized slices. Cut each slice into four equal-sized chunks. Arrange over yogurt, sprinkle with raspberries and drizzle with honey mixture. Slice remaining half loaf into six slices and serve alongside with softened butter, or save for another use.
Serves 6
