Mini Loaf Cakes Baked With Mango Curd
Despite denial Christmas isn’t far away. The onslaught of commercialism and rush around the shops can be overwhelming. This year I’m putting together some Christmas ideas from the kitchen to make the bombardment bearable and the giving more personal.
There’s nothing quite like giving a gift you’ve made yourself and any imperfections just make it more charming. Everyone appreciates the extra thought involved and it really doesn’t take any more time than trolling around the shops looking for that perfect ‘something’.
These mini loaf cakes can be given in the tins, wrapped with baking parchment and tied with string or festive ribbon. Either individually or in a basket or box.
Mango Mini Loaf Cakes
Mango Curd Mini Loaf Cakes With Lime Zest
For the mango curd
- 425 g ripe mango
- 115 g caster sugar
- 3 tablespoons fresh lime juice
- 4 large egg yolks
- 55 g unsalted butter
For the mini loaf cakes
- 250 g caster sugar
- 125 g unsalted butter
- 2 eggs
- 125 g natural yogurt
- zest of one lime
- 250 g plain flour
- 2 level teaspoons baking powder
- pinch of salt
Method
- Make the mango curd: whizz the mango, sugar, lime juice and salt in a processor
- Sieve to make a smooth puree and put back into a clean bowl in the food processor
- Add yolks, pulse for 15 seconds
- Place the mixture into a bowl over a pan of simmering water and whisk until thickened. Be sure that the water does not touch the bottom of the bowl as the mix will get too hot and the yolks will scramble
- Whisk in the butter until smooth and shiny
- Set aside
- Make the loaf cakes: grease six mini loaf tins and line with baking parchment
- Heat oven to 180c or 160c fan oven
- Cream the butter and sugar together in a bowl
- Gradually whisk in the eggs
- Stir in the yogurt
- Mix the salt, lemon zest and baking powder into the flour and gradually add to the butter, egg, yogurt mix, until smooth
- Place one large tablespoon of mix into the bottom of the loaf tins, add a little more if the base isn’t completely covered.
- Place 1 teaspoon of mango curd onto the batter and top with batter to half way up the mini tins
- Place in the centre of the oven for 20 to 25 minutes or until well risen and golden
- Leave to cool slightly in the tins before turning out onto a cooling rack
- If giving as a gift, when cooled replace in the tins and wrap with baking parchment and tie with festive string and add a gift tag
Six Mango Curd Mini Loaf cakes
These look PERFECT!
Thank you, they are very light and sweet, with the delicious citrus from the lime and the tropical flavours of the mango. GG
Homemade gifts are always the best. I love the look of your cakes – just gorgeous. And I have never made a mango curd before. I’ll have to try this xx
Try the mango curd. We often have mangoes that don’t have a very deep flavour I bet yours are amazing. GG
I would love to get these. And in the tins even better. Mango curd that \’s a new one on me.
Isn’t it great to get something homemade? Or add to a little gift with something home made. GG
I have not seen mango curd cooked into cakes like this – it sounds delicious.
It is really tasty, almost like a tangy mousse. GG
Ooh yes it’s getting to be Christmas time isn’t it! I keep thinking of what I need to make for Christmas this year. This sounds fabulous as we also have a glut of mangoes
As I said before, I bet your mangoes are much sweeter than ours. Perfect for mango curd. GG
Lovely! I like how it’s mango curd; very different. I wouldn’t mind receiving these…will you be sending your blogger friends some
?
If only I could. You’d be first on my list> GGx
I just remembered…..are you going to do your 12 days of Christmas again?
I’m not sure. I thought I’d do these gift posts instead this year. It just depends on whether I can think of twelve new interpretations, quite tricky. GG