FEIL OLIVE ANNE M. VIGILLA
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Makes 4 cakes
CALIFORNIA RAISIN AND DRIED MANGO SOAKER
100 g California Raisins (A)
100 g Dried Mango (A), diced
100 g Water
BATTER
200 g Mango Puree
225 g Sugar, white refined
2 g Salt, iodized
100 g Whole Eggs
250 g All-Purpose Flour, sifted
2 g Baking Soda
6 g Baking Powder
100 g Butter, Anhydrous Milk Fat
SUGAR GLAZE
500 g Confectioners’ sugar
50 g Water +/-
TOPPING
15 g California Raisins (B)
15 g Dried Mangoes (B), diced
California Raisin and Dried Mangoes Soaker
1 In a bowl, combine California Raisins (A), dried mangoes (A) and water.
2 Cover and soak for 30 minutes.
Sugar Glaze
4 In a bowl, dissolve confectioners’ sugar in warm water.
Batter
6 Preheat the oven to 150 ̊C. Grease four (4) 4-inch pans and line the bottom with parchment paper.
7 In a stand mixer fitted with the paddle attachment, beat the egg until light. Mix on medium speed.
8 Add the sugar, salt and mango puree. Mix until homogenous.
9 Gradually add the sifted all purpose flour, baking powder and baking soda. Mix on low speed until well incorporated.
10 Add the butter and mix until fully blended.
11 Using a flexible spatula, fold in the soaked California Raisins and dried mangoes.
12 Distribute the batter into the prepared pans.
13 Bake for 60 to 75 minutes until done or a tester comes out clean.
14 Remove cake from pan and set onto a wire rack to cool completely before serving.
15 Drizzle the sugar glaze on top of cake and decorate with California Raisins (B) and dried mangoes (B).
Ingredients Makes 4 cakes
CALIFORNIA RAISIN AND DRIED MANGO SOAKER
100 g California Raisins (A)
100 g Dried Mango (A), diced
100 g Water
BATTER
200 g Mango Puree
225 g Sugar, white refined
2 g Salt, iodized
100 g Whole Eggs
250 g All-Purpose Flour, sifted
2 g Baking Soda
6 g Baking Powder
100 g Butter, Anhydrous Milk Fat
SUGAR GLAZE
500 g Confectioners’ sugar
50 g Water +/-
TOPPING
15 g California Raisins (B)
15 g Dried Mangoes (B), diced
Directions California Raisin and Dried Mangoes Soaker
1 In a bowl, combine California Raisins (A), dried mangoes (A) and water.
2 Cover and soak for 30 minutes.
Sugar Glaze
4 In a bowl, dissolve confectioners’ sugar in warm water.
Batter
6 Preheat the oven to 150 ̊C. Grease four (4) 4-inch pans and line the bottom with parchment paper.
7 In a stand mixer fitted with the paddle attachment, beat the egg until light. Mix on medium speed.
8 Add the sugar, salt and mango puree. Mix until homogenous.
9 Gradually add the sifted all purpose flour, baking powder and baking soda. Mix on low speed until well incorporated.
10 Add the butter and mix until fully blended.
11 Using a flexible spatula, fold in the soaked California Raisins and dried mangoes.
12 Distribute the batter into the prepared pans.
13 Bake for 60 to 75 minutes until done or a tester comes out clean.
14 Remove cake from pan and set onto a wire rack to cool completely before serving.
15 Drizzle the sugar glaze on top of cake and decorate with California Raisins (B) and dried mangoes (B).
California Raisin Mango Cake
