|Serves: 8 people||Recipe course: Desserts||Total time (min.): 370||Complexity (1 to 3): 1|
For the sponge:
400ml soya milk
115ml sunflower oil
400g plain flour
1 tsp baking powder
250g caster sugar
1.5 tsp bicarbonate of soda
2 tbsp maple syrup
2 tsp vanilla extract
For the ice cream:
400g coconut milk, tinned
200ml soya milk
150g agave syrup
2 tsp vanilla extract
320g mango pulp, tinned
To assemble and decorate:
Fresh mango, as needed
Passionfruit pulp, as needed
Toasted coconut flakes, as needed
Silvered pistachios, as needed
1 - For best results, leave the freezer bowl in the freezer that is operating at -18°C or below for between 24-48 hours before use.
2 - Place a loaf tin roughly 20cm (8") on a piece of parchment paper and draw around to create a paper template. Make a second template slightly larger than the first. Turn the loaf tin upside down onto another piece of parchment paper and draw around the rim to create a third paper template.
3 - Pre-heat the oven to 180ºC.
4 - Line the loaf tin with two layers of cling film, parchment paper or eco-friendly alternatives. You can also use a silicone loaf tin.
5 - Line two large baking trays with parchment paper.
6 - Make the cake sponge.
7 - Fit the Whisk tool to the machine. Add the soya milk, oil, flour, baking powder, sugar, soda, maple syrup, and vanilla into the Mixer bowl. Attach the Mixer bowl to the machine and fit the splash guard.
8 - Mix on speed 4 for 1 minute until smooth, scrape the sides of the bowl with a spatula if necessary. Mix on speed 5 for 30 seconds until fully combined.
9 - Divide the mixture between the two prepared baking trays and level with a spatula.
10 - Bake at 180ºC for 10-12 minutes until golden brown, then carefully turn out onto a wire rack to cool completely.
11 - Once the sponge is completely cooled, use the paper templates to cut out three rectangles and set aside. Any leftover sponge can be used to make cake pops.
12 - To make the ice cream mixture, retrieve the Mixer bowl and fit the Whisk tool
13 - Add the coconut milk, soya milk, agave syrup, and vanilla, then mix on speed 4 for 30 seconds until combined
14 - Transfer the mixture into a large jug and refrigerate for 1 hour
15 - Attach the Mixer Bowl to the machine and fit the adaptor ring to the bowl, push down to secure.
16 - Retrieve the Frozen Dessert Maker bowl from the freezer and fit the stirring paddle. Attach the Frozen Dessert Maker bowl into the Mixer bowl and fit the splash guard.
17 - Retrieve the jug from the fridge and carefully pour the ice cream mixture into the Frozen Dessert Maker bowl.
18 - Mix on speed Min for 25 minutes until the mixture resembles a soft set ice-cream consistency
19 - Add the 100g of mango pulp into the base of the loaf tin, shake the tin to level the layer of puree.
20 - Place the smallest sponge rectangle on top of the puree layer, then add half of the ice-cream from the bowl.
21 - Mix the remaining ice-cream mixture on speed Min whilst you continue with the assembly.
22 - Add 110g of mango pulp into the loaf tin and marble through the ice cream mixture.
23 - Place the second sponge layer on top and press down gently.
24 - Leave in the freezer for 10 minutes.
25 - Once the assembled layers have firmed up a little, top with the remaining ice-cream mixture
26 - Add the remaining 110g mango pulp into the loaf tin and marble through the mixture.
27 - Top with the final layer of sponge and press down gently
28 - Bring the edges of the cling film up and over the top sponge layer so that the cake is tightly wrapped
29 - Leave in the freezer for roughly 4 hours, or until firmed enough to slice.
30 - Remove the loaf tin from the freezer and carefully peel away the cling film.
31 - Invert the cake onto a large serving plate and remove the cling film.
32 - Top with sliced fresh mango, fresh passionfruit pulp, toasted coconut flakes or pistachios.
33 - Leave to soften for a few minutes, then use a hot knife to cut into slices.