Traditional Cakes
For the cake:
For the mango glaze:
A beautifully colourful Bundt cake combining the delicate nuttiness of pistachios with the tropical sweetness of mango. Poppy seeds add texture, while matcha gives the cake a subtle green hue and a distinctive flavour. Finished with a fruity mango glaze, this moist, buttery cake is an eye-catching treat for special occasions, family gatherings or afternoon tea.
Combine the sugar with the lemon zest and rub together with your fingertips to release the citrus aroma.
Beat the butter and sugar together for approximately 3–4 minutes, until pale and fluffy.
Add the eggs one at a time, mixing briefly after each addition.
Add the mango purée, sour cream and lemon juice, then mix briefly until combined.
Add the flour, baking powder and salt, mixing just until incorporated. Avoid overmixing.
Divide the batter into two portions. Add the poppy seeds and orange zest to one portion, and the matcha powder and ground pistachios to the other.
Transfer the batter to a Bundt cake tin greased with butter and dusted with flour.
Bake at 175°C for approximately 40–45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool.
Pour the water over the gelatine and set aside to bloom.
Heat the mango purée, then add the gelatine, sugar and lemon juice. Stir thoroughly until combined.
Leave the mixture to cool until it begins to set slightly.
Pour the mango glaze over the cooled Bundt cake.
