Lime Curd & Mango Cake | How to make Lime Curd & Mango Cake

By Himanshu Taneja  |  25th Aug 2015  |  
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  • Lime Curd & Mango Cake, How to make Lime Curd & Mango Cake
Lime Curd & Mango Cakeby Himanshu Taneja
  • Prep Time

    0

    mins
  • Cook Time

    50

    mins
  • Serves

    10

    People

630

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About Lime Curd & Mango Cake

Lime Curd & Mango Cake

Lime Curd & Mango Cake is a delicious dish which is liked by people of all age groups. Lime Curd & Mango Cake by Himanshu Taneja has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Lime Curd & Mango Cake at many restaurants and you can also prepare this at home. This authentic and mouthwatering Lime Curd & Mango Cake takes few minutes for the preparation and 50 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Lime Curd & Mango Cake is a good option for you. The flavour of Lime Curd & Mango Cake is tempting and you will enjoy each bite of this. Try this Lime Curd & Mango Cake on weekends and impress your family and friends. You can comment and rate the Lime Curd & Mango Cake recipe on the page below.

Lime Curd & Mango Cake

Ingredients to make Lime Curd & Mango Cake

  • 100 gms butter
  • 150 gms superfine sugar
  • 2 tsp finely grated lime rind
  • 2 eggs
  • 90 gms white chocolate melted
  • 75 gms plain flour
  • 75 gms whole wheat flour
  • 1 tsp baking powder
  • 40 gms desiccated coconut
  • 180 ml buttermilk
  • 300 ml heavy cream
  • 1 tbsp icing sugar
  • 1 ripe large mango thinly sliced
  • seeds from 1 pomegranate
  • For the lime curd
  • 3 eggs
  • 150 gm superfine sugar
  • 80 ml lime juice
  • 75 gm butter chopped
  • 2 tsp finely grated lime rind

How to make Lime Curd & Mango Cake

  1. For the lime curd
  2. Whisk eggs, rind, sugar, lime juice in a medium saucepan continuously over low heat for 3 minutes, or until thickened to consistency of custard. Whisk in butter
  3. For the cake
  4. Preheat oven to 180 degree C. Grease an 8 inch springform cake pan and line with parchment paper.
  5. Beat butter, sugar and rind in a medium bowl, until butter is pale and fluffy. Beat in eggs, one at a time, until combined.
  6. Fold in chocolate, then both the flour, baking powder, coconut and buttermilk.
  7. Spoon the batter into prepared pan and bake cake for 45-50 minutes, or until a skewer inserted into the center of cake comes out clean.
  8. Stand cake in pan for 5 minutes before turning it onto a wire rack to cool completely.
  9. Beat cream and icing sugar in a bowl with an electric mixer, until soft peaks form.
  10. Split cake horizontally into two halves. Place the bottom layer on the serving platter.
  11. Spread half of the whipped cream, followed by half of the lime curd, followed by half of the pomegranate seeds.
  12. Finish with top cake layer, remaining whipped cream, lime curd. Decorate with mango slices and remaining pomegranate seeds.

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