MACADAMIA MANGO AND LIME TRIFLE
Serves 10-12 people Difficulty: medium
22cm square cake tin; or 22 x 32 cm baking tray
Large serving bowl
160g Unsalted Macadamia Nuts, ground
6 large Eggs, whites and yolks separated
220g Caster Sugar
185ml Plain Yoghurt
125ml Vegetable Oil
150g Plain Flour
1 teaspoon Baking Powder
330g Caster Sugar
125ml fresh Lime Juice (need 3 limes)
300ml thick Greek Yoghurt
300ml Cream, lightly whipped
3 tablespoons Icing Sugar
1 ½ teaspoons Vanilla Extract
4 large ripe Mangoes, peeled, sliced into strips
125g Unsalted Macadamia Nuts, chopped
Preheat the oven the 180 degrees Celsius (160 fan-forced; 350 F). Line the base of the cake pan with baking paper. Grease the sides with non-stick spray.
In the bowl of an electric mixer beat the egg yolks with half (110g) of the caster sugar until pale, thick and creamy. On medium speed beat in the oil and yoghurt. Use a spatula to fold in the ground macadamias, baking powder, salt and flour.
In a clean dry bowl of an electric mixer make the meringue. Add the egg whites and about 30g of caster sugar. Start whisking on low speed for the first 2 minutes, then gradually increase speed every few minutes more until you reach high speed. When you get soft peak slowly add the remaining caster sugar and keep beating until stiff glossy peaks form.
Gently fold half of the meringue into the cake batter with a spatula, then fold in the remaining half. Pour the batter into the cake tin.
Check the oven has reached the correct temperature and set your kitchen timer for 20 minutes. Place the cake tin on the middle rack of the oven. The cake is ready when the top is lightly golden and a skewer inserted into the middle comes out clean. If not, add 5 more minutes to the timer and check again. Repeat until done.
Remove the cake from the oven. Let it cool in the pan for 10 minutes then turn the cake onto a wire rack to cool. The sides might shrink away from the sides of the pan.
Add the sugar and lime juice to a medium saucepan. Stir together on low heat until the sugar has fully dissolved.
Stop stirring and turn the heat to high to boil the syrup. Turn down the heat and let it simmer without stirring for 10 minutes. The syrup will start to thicken. Set aside to cool.
In a small bowl beat the cream until it’s lightly whipped. Whisk in the Greek yoghurt, icing sugar and vanilla until all combined. Keep covered in the fridge until ready to use.
Cut the sponge cake into small 2cm cubes. Layer the bottom of the serving bowl with cubes of cake.
Drizzle the cake generously with some of the lime syrup. Tope with a layer of fresh sliced mango and a layer of vanilla cream.
Repeat these layers until you reach the top of the serving bowl.
Sprinkle the top layer of vanilla cream with chopped macadamia nuts.
Keep covered in the fridge until ready to serve
- When whisking egg whites it’s good practice to start at low speed and gradually build up to high speed. This avoids large pockets of air in the egg whites that might be prone to collapse later in the oven.
- Don’t open the oven door while the sponge cake is baking until it’s almost done. A thump might deflate the cake structure in the early stages of baking.
- Keep any leftover trifle covered in the fridge. Eat within 24 hours.
Recipe adapted from “Holiday”, by Bill Grainger
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