Midsummer mango & passion fruit layer cake with lime and pistachio

Name: Midsummer mango & passion fruit layer cake with lime and pistachio
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 75 g unsalted butter, melted, plus extra for greasing; 6 large free range eggs; 225 g caster sugar; 3 unwaxed limes, zest and juice; 200 g self-raising flour

Will Torrent's celebration cake – produced for the 750th edition of Waitrose Weekend – is full of lovely sunny flavours. There are layers of fluffy sponge flavoured with zingy lime zest, drizzled with a warm lime syrup that really infuses the cake with flavour. The layers are filled with Waitrose's delicious new No.1 Mango & Passion Fruit Curd, and Greek yogurt whipped with double cream, and is decorated with lime zest, dried mango and a sprinkle of chopped pistachios.

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Vegetarian

Serves8
CourseDessert
Prepare20 mins
Cook25 mins
Total time45 mins
PlusCooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

For the cake and syrup

75g unsalted butter, melted, plus extra for greasing
6 large free range eggs
225g caster sugar
3 unwaxed limes, zest and juice
200g self-raising flour

For the filling

500g tub No.1 Natural Strained Greek Yogurt
300ml tub Essential Double Cream
160g (8 tbsp) No.1 Mango & Passion Fruit Curd

To serve

25g pistachio kernels, chopped
50g dried mango
2 unwaxed limes, zest

Preheat the oven to 180ºC, gas mark 4. Grease 2 x 20cm springform tins and line the bases with baking parchment. Put the eggs and 150g sugar into a large bowl. Using an electric handheld mixer or a stand mixer fitted with a whisk attachment, whisk for 8-10 minutes, until light-textured and fluffy. Turn off the mixer.
Pour the melted butter around the edge of the bowl, then add the lime zest and carefully fold through the whipped mixture, using a large metal spoon in a figure of eight motion.
Sift the flour over the top and fold in gently until evenly combined. Divide the mixture equally between the tins, then bake for 25 minutes, or until risen and golden and the cakes are shrinking away from the sides. Cool on a rack, then unclip the tins.
Make the syrup by gently warming the lime juice, 75g sugar and 50ml water together in a small pan until the sugar dissolves.
For the filling, put the yogurt and cream into a large bowl and whip with the mixer until stiff peaks form.
Cut each sponge in half horizontally using a large serrated knife. Put 1 layer on a serving plate. Brush the sponge with some of the warm lime syrup, and spread over a quarter of the whipped yogurt cream. Spread 2 tbsp mango and passion fruit curd over, then repeat with 2 more layers. Top the final layer with the remaining yogurt and swirl in the remaining curd. Scatter with the pistachios, dried mango and lime zest, then serve.

Cook’s tip

For extra nutty sponges, you can swap 25g of the flour for 25g ground almonds or pistachios. Add 1 tbsp of desiccated coconut to the sponge mix for even more texture. Try with lemon zest, syrup and No.1 Luscious Lemon Curd for an equally delicious cake.

Typical values per serving when made using specific products in recipe