This summery mango trifle recipe starts with a super-soft macadamia and yoghurt cake. Drizzled over the cake pieces is fresh lime syrup, which offsets the sweet juicy strips of ripe mango and vanilla cream layered on top. It’s easy to put together despite the deceivingly lengthy list of ingredients and number of steps.
The first mango of the season is so wonderful: its sweet cool flesh, the fragrant mango juice dripping down your chin and fingers, sucking the stone to get the last bits of fruit off it … such bliss. This summery mango trifle recipe starts with a super-soft macadamia and yoghurt cake. Drizzled over the cake pieces is fresh lime syrup, which offsets the sweet juicy strips of ripe mango and vanilla cream layered on top. It’s very easy to put together despite the deceivingly lengthy list of ingredients and number of steps.

MACADAMIA MANGO AND LIME TRIFLE

Serves 10-12 people        Difficulty: medium

EQUIPMENT:

22cm square cake tin; or 22 x 32 cm baking tray
Spatula
Electric/stand mixer
Large serving bowl
Food Processor

INGREDIENTS:

Macadamia Cake

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

Lime Syrup

330g Caster Sugar
125ml fresh Lime Juice (need 3 limes)
185ml Water

Vanilla Cream

300ml thick Greek Yoghurt
300ml Cream, lightly whipped
3 tablespoons Icing Sugar
1 ½ teaspoons Vanilla Extract

Fruit layer

4 large ripe Mangoes, peeled, sliced into strips
125g Unsalted Macadamia Nuts, chopped

METHOD:

Macadamia Cake

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.

Lime Syrup

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.

Vanilla Cream

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.

Trifle Assembly

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

BAKING TIPS:

  • 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

Macadamia Mango and Lime Syrup Trifle

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This summery mango trifle recipe has macadamia and yoghurt cake pieces, fresh lime syrup, ripe mango slices and vanilla cream layers.
Macadamia Mango and Lime Syrup Trifle
Course Sweets
Cuisine Baking
Servings 12 servings
Prep Time 70 minutes
Cook Time 20 minutes
Passive Time 30 minutes

Ingredients

servings
Macadamia Cake
  • 160 g Unsalted Macadamia Nuts ground
  • 6 Eggs separate whites and yolks
  • 220 g Caster Sugar
  • 185 ml Plain Yoghurt
  • 125 ml Vegetable Oil
  • 150 g Plain Flour
  • 1 teaspoon Baking Powder
Lime Syrup
  • 330 g Caster Sugar
  • 125 ml Lime Juice need 3 fresh limes
  • 185 ml Water
Vanilla Cream
  • 300 ml Greek Yoghurt
  • 300 ml Cream lightly whipped
  • 3 tablespoons Icing Sugar
  • 1 1/2 teaspoons Vanilla Extract
Fruit Layer
  • 4 large Mangoes peeled, sliced into strips
  • 125 g Unsalted Macadamia Nuts roughly chopped

Instructions

Macadamia Cake
  1. Preheat the oven the 180 degrees Celsius (160 fan-forced; 350 F). Line the base of the 20cm square cake pan with baking paper. Grease the sides with non-stick spray.
  2. 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.
  3. 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.
  4. 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.
  5. Check the oven has reached the correct temperature and set your kitchen time 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.
  6. 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.
Lime Syrup
  1. Add the sugar and lime juice to a medium saucepan. Stir together on low heat until the sugar has fully dissolved.
  2. 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.
Vanilla Cream
  1. 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.
Assembling the trifle
  1. Cut the sponge cake into small 2cm cubes. Layer then 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.
  2. Sprinkle the top layer of vanilla cream with chopped macadamia nuts. Keep covered in the fridge until ready to serve.

Recipe Notes

  • 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.

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