Ingredients

• Mango as needed
• 2 Passion Fruits
• 600ml Soy Milk
• 115ml Sunflower Oil
• 400g All Purpose Flour
• 1 teaspoon Baking Powder
• 250g Caster Sugar
• 1 ½ teaspoons Baking Soda
• 2 tablespoons Maple Syrup
• 4 teaspoons Vanilla Extract
• 150g Agave Syrup
• 400g Canned Coconut Milk
• 210g Canned Mango Pulp
• 110g Canned Mango Pulp
• Toasted Coconut as needed
• Pistachios as needed

Tools

• Oven
• Parchment paper
• Cooling rack
• Plastic wrap
• Kenwood Chef
• Loaf pan (900g) - 20cm (8")
• Baking tray - large
• Kenwood bowl - kenwood chef
• Jug
• Frozen dessert maker attachment

Method

1. Place the loaf pan on a piece of parchment paper and draw around to create a paper template
2. Make a second template slightly larger than the first
3. Invert the loaf pan onto another piece of parchment paper and draw around the rim to create a third template
4. Pre-heat oven - 180°C
5. Line a clean loaf pan (900g) with plastic wrap
6. Line 2 clean baking tray with parchment paper
7. Attach Whisk
8. Add soy milk, sunflower oil, all purpose flour, baking powder, caster sugar, baking soda, maple syrup and vanilla extract to the Kenwood Bowl
9. Mix with splashguard fitted until smooth then scrape bowl - 1 min, Speed 4
10. Mix with splashguard fitted until combined - 30 sec, Speed 5
11. Divide mixture between 2 baking tray
12. Bake until golden brown - 10 min, 180°C
13. Turn out onto cooling rack until completely cool
14. Once the sponge is completely cooled, use the paper templates to cut out three rectangles
15. Set aside the sponge layers and discard the offcuts
16. Clean Kenwood Bowl
17. Attach Whisk
18. Add soy milk, agave syrup, canned coconut milk and vanilla extract to the Kenwood Bowl
19. Mix with splashguard fitted until combined - 30 sec, Speed 4
20. Transfer mixture to jug
21. Refrigerate in fridge - 1 hr
22. Retrieve the Frozen Dessert Maker attachment from the freezer
23. Fit the Frozen Dessert Maker attachment to the machine
24. Set the speed to Min
25. Pour content of jug into Frozen Dessert Maker attachment carefully
26. Mix until smooth - 25 min
27. Add canned mango pulp to the loaf pan (900g)
28. Add the smallest sponge rectangle on top of the layer of puree
29. Transfer half of ice cream to loaf pan (900g)
30. Mix the remaining ice-cream on speed Min whilst you continue with assembly
31. Add canned mango pulp to the loaf pan (900g)
32. Top with the second sponge layer, press down gently
33. Chill in freezer - 10 min
34. Remove the loaf pan from the freezer
35. Transfer the rest of ice cream to loaf pan (900g)
36. Add canned mango pulp to the loaf pan (900g)
37. Place sponge on fruit
38. Bring the edges of the plastic wrap up and over the top sponge layer so that the cake is tightly wrapped
39. Chill in freezer until solid - 4 hr
40. Remove the loaf pan from the freezer
41. Carefully peel away the plastic wrap
42. Invert the cake onto a large serving plate
43. Top with mango, passion fruit, toasted coconut and pistachios
44. Let rest until softened - 5 min
45. Serve

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