Lime Curd Coconut & Mango Cake

My life has seen a short yet sweet and vibrant serendipity, just like these sweet and saffron colored vibrant mangoes. And I need to tell you all lovely readers, the reason for this sweet happening. After all, it is all your love and appreciation, which I have been blessed with, all these years. This was a small fun project, which I got to do with Travel+Leisure India & South Asia magazine, last month. It was about the styling of their August cover this year. It was huge for me to become a part of such creative team. I had no second thought, but to accept that warmly and open heartedly. And this is what you see here, the end result of all the hard work which went into making this. And you know, how I love sweet bakes and cakes. So, this totally called for making of this lovely lime curd coconut & mango cake. I wanted to bake this cake badly, because mangoes would soon be gone and I wanted to share this piece of sweetness with my family. This is simple to whip up, but is very elegant (almost like a show stopper for your dinner party) cake, which you can make in parts, a day ahead. Lime curd, sponges can be made prior and then the cake can be assembled quickly before your guests arrive for dinner. How sweet it is! On this sweet note, go ahead and give it a try, before the king of all fruits disappear for this season.

Lime Curd Coconut & Mango Cake

2015-08-09 06:58:19

Lime Curd Coconut & Mango Cake

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For the cake

1. 100 gm butter
2. 150 gm superfine sugar
3. 2 tsp finely grated lime rind
4. 2 eggs
5. 90 gm white chocolate, melted
6. 75 gm plain flour
7. 75 gm whole wheat flour
8. 1 tsp baking powder
9. 40 gm desiccated coconut
10. 180 ml buttermilk
11. 300 ml heavy cream
12. 1 tbsp icing sugar
13. 1 ripe large mango, thinly sliced
14. seeds from 1 pomegranate

For the lime curd

1. 3 eggs
2. 150 gm superfine sugar
3. 80 ml lime juice
4. 75 gm butter, chopped
5. 2 tsp finely grated lime rind

For the lime curd

1. Whisk eggs, rind, sugar, lime juice in a medium saucepan continuously over low heat for 3 minutes, or until thickened to consistency of custard. Whisk in butter, a small piece at a time, until smooth. Cover with plastic wrap and refrigerate until needed.

For the cake

1. Preheat oven to 180 degree C. Grease an 8 inch springform cake pan and line with parchment paper.
2. Beat butter, sugar and rind in a medium bowl, until butter is pale and fluffy. Beat in eggs, one at a time, until combined. Fold in chocolate, then both the flour, baking powder, coconut and buttermilk.
3. Spoon the batter into prepared pan and bake cake for 45-50 minutes, or until a skewer inserted into the center of cake comes out clean. Stand cake in pan for 5 minutes before turning it onto a wire rack to cool completely.
4. Beat cream and icing sugar in a bowl with an electric mixer, until soft peaks form.
5. Split cake horizontally into two halves. Place the bottom layer on the serving platter. Spread half of the whipped cream, followed by half of the lime curd, followed by half of the pomegranate seeds. Finish with top cake layer, remaining whipped cream, lime curd. Decorate with mango slices and remaining pomegranate seeds.

By Himanshu Taneja

Adapted from Indulgent Cakes by The Australian Women's Weekly

Adapted from Indulgent Cakes by The Australian Women's Weekly

The White Ramekins http://thewhiteramekins.com/