WITH A BROWNIE BASE, SMOOTH PANNA COTTA AND RICH MOUSSE LAYERS, ALL FINISHED WITH A SHIMMERING GLAZE, THIS IS THE ULTIMATE IN CHOCOLATE INDULGENCE
LET THIS BUNDT CAKE FILL YOUR KITCHEN WITH AMAZING AROMAS BEFORE YOU SMOTHER IT IN A BUTTERMILK GLAZE AND TOP WITH THE SPICED SEED MIXTURE
MANDARIN, PISTACHIO AND YOGHURT CAKE
SERVES 10-12
Begin this recipe 1 day ahead.
1kg Greek yoghurt
2 small mandarins, such as Afourer or Honey Murcott
Gluten-free plain flour, to dust
6 eggs
1¼ cups (275g) caster sugar
320g pistachios, ground in a food processor
1¼ tsp baking powder
Chopped or slivered pistachios, to serve
CANDIED MANDARIN
1½ cups (330g) caster sugar
3 small mandarins, unpeeled, sliced into 5mm-thick rounds, seeds removed
½ cup (125ml) mandarin juice
Juice of 1 lime
1 tsp vanilla bean paste
Line a fine sieve with a clean Chux cloth and set over a deep bowl. Add the yoghurt, cover and chill for 5-6 hours or overnight to drain. Discard any liquid.
Place the mandarins in a large saucepan, cover with cold water and weigh down with a plate to submerge. Bring to the boil over medium heat, cover and cook for 1 hour or until tender. Drain and allow to cool slightly, then whiz in a blender until a smooth puree.
Preheat oven to 150°C. Grease a 21cm round cake pan, line the base with baking paper and dust the side with flour.
Place the eggs, sugar and a pinch of salt flakes in the bowl of a stand mixer fitted with the whisk attachment and whisk for 5-7 minutes until pale and fluffy. Add the mandarin puree and ½ cup strained yoghurt and whisk to combine. Fold the ground pistachio and baking powder into the mandarin mixture. Pour into the prepared pan and bake for 1 hour 15 minutes-1 hour 30 minutes until golden brown and a skewer inserted in the centre comes out clean. Cool completely in the pan.
For the candied mandarin, place the sugar and 4½ cups water in a medium saucepan over medium-high heat and stir until the sugar dissolves. Add the mandarin slices, then reduce heat to medium and simmer for 1 hour or until the mandarin is tender and translucent. Transfer the mandarin slices to a wire rack placed over a tray and set aside. Increase heat to medium-high and boil the syrup for 5 minutes or until deep golden and caramelised. Remove syrup from the heat, then carefully add the mandarin juice, lime juice and vanilla (caramel will spit), stir to combine and chill to cool completely.
Remove cake from the pan and place on a stand. Spread the remaining strained yoghurt over the top and side of cake and top with candied mandarin slices. Drizzle with mandarin caramel and scatter with pistachios to serve.
MANGO LAMINGTON LAYER CAKE
SERVES 16+
85g cornflour
125g plain flour
85g self-raising flour
10 eggs, at room temperature
250g caster sugar
65g unsalted butter, melted
1 tbs vanilla extract
2 ripe mangos, thinly sliced, plus extra to serve
150g coconut flakes
WHITE CHOCOLATE CREAM
250g white chocolate, finely chopped
1 cup (250ml) thickened cream
MANGO BUTTERCREAM
400g unsalted butter, softened
6 cups (720g) icing sugar mixture, sifted
⅓ cup (80ml) milk
2 tsp vanilla extract
60g mango crisps (from selected supermarkets), ground (we used a spice grinder)
Yellow and orange food colouring
Preheat oven to 180°C. Grease 3 x 18cm cake pans and line the base and sides with baking paper.
Sift the flours into a bowl and set aside. Place the eggs in the large bowl of a stand mixer fitted with the whisk attachment. Whisk for 5 minutes or until thick and tripled in volume. Gradually add the sugar, whisking constantly for 5 minutes or until sugar has dissolved. Fold in the sifted flour mixture, butter and vanilla. Divide among prepared
