Mauritian Mango Cream Cake

Mauritian Mango Cream Cake

Shelina has teamed up with Billington’s, the unrefined sugar specialist, to make a tasty Mango Cream Cake, perfect for anyone with a sweet tooth who wants a simple cake that will never fail to impress, and a Thai Pork and Lime Stir Fry, which is gluten and lactose free, but packed with flavour. 

Shelina said: “I’m still reeling from all that’s happened since MasterChef and I am absolutely delighted to be working with Billington’s; it’s a brand I’ve always used in my baking, due to its richness, flavour and colour, and one that is close to my heart with its Mauritian heritage.”

Though she has never actually lived in Mauritius herself, Shelina was born to Mauritian parents, and was inspired by the rich and exotic flavours of their cooking. She learned everything she knows about Mauritian cooking from her mother, and feels closer to her culture through her recipes.

Mango Cream Cake
Serves 6/8

Ingredients:
For the sponge:

  • 250g unsalted butter, softened
  • 250g Billington’s Golden Caster Sugar
  • 1 large vanilla pod, split lengthwise and seeds scraped out
  • 4 large free-range eggs
  • 250g self-raising flour
  • 100ml full fat milk
  • Pinch of salt

For the filling:

  • 75ml Alfonso mango purée
  • 50g Billington’s Golden Icing Sugar
  • 220ml double cream
  • 2 fresh mangoes - chopped into 1” cubes


Method

  1. Pre heat the oven to 180°C/160° Fan/ Gas 4 and grease and line 2 x 8” round cake tins.
  2. Cream together the butter, sugar and vanilla seeds for about 10 minutes until pale and fluffy - this is key to the recipe so it is worth doing this bit well!
  3. Add the eggs, one by one, beating well between each one.
  4. Carefully fold in the flour ensuring you don’t lose any of the air in the mixture. It may need loosening so use as little milk until you get a dropping consistency.
  5. Split the mixture into two equal sized portions into the prepared tins and place in the oven for 40-45 minutes until the sponge is golden brown and springs back to the touch, or until a skewer comes out clean. Remove from the oven and leave to cool.
  6. To make the filling lightly whip the double cream with the icing sugar until you get a soft peak, then stir in the mango purée.
  7. Spread this evenly over the cooled sponge cakes (as you would do making a Victoria Sponge). Scatter over the fresh mango pieces and sandwich the cake together.
  8. Dust the cake with icing sugar. For additional decoration place some of the remaining cream into a piping bag, and using a big star tip crown the cake with stars on the edge and place a piece of mango on each tip. Serve immediately.


Thai Pork and Lime Stir Fry
Serves 2/3
Gluten/Lactose Free


Ingredients:

  • 300g pork neck fillet (or tenderloin)
  • 2 cloves garlic, grated
  • 1 tsp galangal, grated (or ginger)
  • 2 birds eye chilli, finely chopped
  • 1 lemongrass, white part finely chopped
  • 1tbspn Billington’s Molasses Sugar
  • 2tbspn fish sauce
  • 1tspn shrimp paste
  • 3 tbspn coriander stalk, finely chopped
  • Handful fresh mint leaves
  • Handful fresh Thai basil (or Basil)
  • 3 Limes, juiced and 1 lime segment
  • 70g snake beans, 1inch pieces (or green beans)
  • 5 spring onions, 2 inch pieces


Method

  1. Using a heavy knife, chop the pork into small pieces, then chop vigorously and quite heavily until you turn the pork into a mince. This is a Thai technique to turn good quality meat into mince.
  2. In a pestle and mortar lightly pound together the garlic, ginger, chilli, lemongrass and coriander root until it turns into a rough paste.
  3. In a wok on a high heat, fry together this paste with some vegetable oil and then add the mince and cook through for about 3-4 minutes. Add the shrimp paste, fish sauce, lime juice, lime segments along with the sugar and cook for another minute. 
  4. Add the green beans, spring onions and cook for another 2-3 minutes.
  5. Take off the heat and toss through the fresh mint and basil leaves.
  6. Serve with Thai sticky rice.

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