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Vanilla & Mango Streusel Cake

Prep Time:20-30 mins

Cook Time:1 hour

Serves:Serves

Ingredients

Method

  1. Preheat the oven to 180°C. Line the base of a 20cm round loose bottomed cake tin.
  2. Cream the butter and the vanilla raw sugar until light & creamy
  3. Add eggs & Pure Vanilla Extract & beat well until light.
  4. Add the flour, custard powder, coconut, cooled fruit mixture & chocolate bits.
  5. Without over mixing, stir until combined.
  6. Pour into prepared cake tin and then sprinkle over the topping evenly.
  7. Bake in the oven for 40 to 50 minutes, or until a skewer comes out clean.
  8. When cooked leave in the tin for 15 minutes and then remove and place on a cake rack.

Topping

  1. Prepare the topping first by melting the butter in a small saucepan.
  2. Remove from the heat & stir in dry ingredients and sit and allow to cool.

Serve cold sprinkled with icing sugar, for dessert add sweetened Mascarpone Cream and drizzle with a delicious Vanilla Syrup:

  • 250ml water
  • 125g Caster Sugar
  • The seeds of 2 Vanilla Pods or 125g Raw Vanilla Sugar
Place the ingredients in a saucepan and bring to the boil slowly while stirring constantly to dissolve the vanilla sugar. Simmer gently for approximately ten minutes or until it has reduced to form a thickened vanilla syrup. This syrup is great on deserts and ice cream. BUY READY MADE: Tahitian Equagold Vanilla Syrup

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