Founded by Sophie O’Connor, Pandy started life as a casual supplier to local cafés. As demand grew, Pandy expanded to become a professional business providing delicious cakes and baked goods to outlets around Melbourne. One of Sophie’s talents is taking stunning cocktails and alcoholic beverages and transforming them into epic cakes. Think Chocolate and mulled wine layer cake with jaffa ganache, candied orange and rosemary or a lemon and lime sponge, soaked in a (reasonably strong…) gin and tonic syrup, with a gin cream, candied limes and nasturtiums on top. Luckily for you she has given the recipe for this amazing mango and elderflower daiquiri cake.
It wouldn’t be Christmas in Australia without the consumption of mangoes, and well.. it would also not really be a classic Aussie Christmas without a cheeky cocktail! Pandy is here to help, with this mango and elderflower daiquiri cake for the festive season. It’s moist, fresh, tangy, and spiked with just a little bit of white rum to keep you going. It’s also simple, quick to make, and gives you lots of creative license to decorate the cake however you like, impressing guests or not!
For the cake:
- 445g plain flour
- 380 caster sugar
- 1 tsp salt
- 2 tsp baking soda
- 2 tsp baking powder
- 4 tsp vanilla bean paste/extract
- 2/3 cup canola oil
- 3/4 cup mango puree
- 1 1/2 cup soy milk
- 2 mango cheeks, cubed
- Zest of 1 lime
- 2 tbsp apple cider vinegar
For the syrup:
- 3/4 cup caster sugar
- 1 cup water
- 1/3 cup elderflower syrup/cordial
- 1/4 cup white rum
For the elderflower icing:
- 2 cups icing sugar
- 1/3 cup elderflower syrup/cordial
- 2 tbsp lemon juice
- Preheat your oven to 180 degrees, fan-forced.
- Grease your cake tin with oil spray and lightly dust it with flour. I used a large bundt tin but you can use whatever you like (just keep in mind it may adjust the cooking time).
- Add all the dry ingredients into a large bowl and stir well with a spoon or a whisk until everything is combined.
- In a separate bowl, combine all the wet ingredients including the mango puree, and whisk well. Once mixed, add the vinegar and whisk briefly again.
- Pour the wet mix into the dry and stir with a whisk only until just combined and there are no lumps. Fold in the cubes of mango.
- Pour the batter evenly into the tin and bake for 35 minutes or until a knife comes out clean and it is golden on top.
- While it is cooking, prepare the syrup. Combine the sugar and water into a small saucepan and simmer on medium heat until the sugar is dissolved and it starts to thicken into a syrup, about 8 minutes.
- Add the elderflower cordial and stir, cooking for another 5 or so minutes until it reaches a syrup-like consistency. In the last 2 minutes, add the white rum to the saucepan and stir.
- For the elderflower icing, combine the icing sugar and elderflower cordial into a medium-sized bowl and stir well until it is perfectly smooth and becomes whiter in colour. Add the lemon juice and stir again. You want it to be pretty thick, so if it is too thin you can add some more icing sugar to alter the texture.
- Once the cake is out of the oven and still in the tin, drizzle the elderflower daiquiri syrup over the cake. You may not need to use all of it, however, you want it to be moist so use more than you think you should!
- Once the cake is cooled, flip it out of the tin. If you have any leftover syrup, get a pastry brush and brush the surface area of the cake with the syrup. Then drizzle over the icing and let it drip down the sides.
- Decorate the cake with whatever you like! I used mini mango roses, flowers, and lime zest.