25 min

This pretty cake is light, fresh tasting and not too sweet.  I made this cake for a family gathering and I must say it went down a treat with the cake having been demolished in one sitting.

Mango Buttermilk Torte

For the Cake
  • 4 eggs
  • 160g caster sugar
  • 135ml sunflower oil
  • 135ml mango juice
  • 160g plain flour
  • 1tsp baking powder
  • 1½ tbsp cocoa powder
  • 70g ground almonds
  • 70g desiccated coconut
  • 2 tbsp dark rum
For the Filling
  • 12 gelatine leaves, soaked in cold water (see Notes)
  • 3 ripe mangos
  • 150ml mango juice
  • 700ml buttermilk
  • 120g caster sugar
  • 60ml lemon juice
  • 200ml double cream
For the Topping
  • 3 gelatine leaves, soaked in cold water (see Notes)
  • 100ml buttermilk
  • 1tbsp lemon juice
  • 60g caster sugar
  • 60ml mango juice
  • 90ml double cream
  • 125ml white wine
  • 125ml water
  • 1tbsp caster sugar
  • 1 pack of clear or orange Quick Jel
For the Decorations (optional)
  • 100ml double cream
  • 1 tbsp icing sugar
  • ¼ tsp vanilla essence
  • 50g desiccated coconut
  • 100g dark chocolate, melted
  1. Preheat the oven to 200C/180C fan. Grease and base line two x 23cm cake tins with baking parchment.
  2. In a large bowl and with an electric hand whisk, beat together the eggs and sugar until pale and fluffy then stir in the oil and mango juice.
  3. Sift together the flour, baking powder and cocoa powder and fold into the egg mixture. Add the almonds, coconut and rum and stir until combined.
  4. Divide the mixture between the prepared tins and bake in the preheated oven for 20 minutes until firm to the touch and a skewer inserted into the centre comes out clean.
  5. Leave the cakes to cool completely on a cooling rack.
  6. Peel the mangos, cut the fruit from either side of the stone and set aside. Cut the remaining mango into small cubes and set aside.
  7. Pour 60ml of mango juice into a microwave bowl and heat to just below boiling.
  8. Stir together the remaining 90ml of mango juice, buttermilk, sugar and lemon juice.
  9. Stir the squeezed out gelatine into the hot mango juice until dissolved. Stir 3tbsp of the buttermilk mixture into the mango gelatine mixture, then stir the mango gelatine mixture into the buttermilk.
  10. Place in the fridge until the mixture begins to set, then stir in the cubed mango.
  11. Beat the double cream to a soft peak and fold into the mango buttermilk.
  12. Set the first cake onto a serving plate and enclose with a cake ring.   Line the ring with a strip of baking parchment and pour over the mango buttermilk mixture.
  13. Top with the remaining cake.
  14. To make the topping, in a bowl stir together the buttermilk, lemon juice and sugar.
  15. Heat the mango juice to just below boiling and stir in the squeezed out gelatine until dissolved. Add 2 tbsp of the buttermilk mixture into the mango mixture and then stir the mango mixture back into the buttermilk. Leave to cool.
  16. Beat the cream to a soft peak and stir into the mango buttermilk. Pour the mixture over the cake and level it with a pallet knife.
  17. Refrigerate the cake for 4 hours until set.
  18. Remove the cake ring and peel away the parchment paper.
  19. Cut the mango halves into thin slices and arrange on top of the cake.
  20. Place the Quick Jel with the wine, water and sugar in a saucepan and bring to a boil, stirring all the time. Leave to cool for 5 minutes and carefully spoon over the mango to glaze.
  21. At this stage you could just leave the cake as a naked cake but, if you prefer to finish it like I did then beat the cream with the sugar and vanilla to firm peaks and spread around the cake. Press the coconut around the top two thirds of the cake.
  22. Cut a strip of baking parchment to the length of the circumference of the cake.
  23. Pour the melted chocolate into a piping bag and snip of the tip. Pipe the chocolate to a design of your choice to about 4cm high.
  24. Leave until just starting to set. You should be able to touch it without it coming off on your finger but it should still be soft enough to mould around the cake.
  25. Wrap the chocolate collar around the cake pressing lightly and return to the fridge to set.
  26. When the chocolate has completely set hard remove the cake from the fridge and carefully peel off the parchment paper.


Notes: I used Costa Fine Leaf Gelatine but if you are using a different brand please follow the manufacturers’ instructions.







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