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Johnson Estate Winery

Mango Cake with Apricot Orange Sauce

Mango Cake with Apricot Orange Sauce
Recipe Date:
July 13, 2017
Cook Time:
Imperial (US)
Any pound cake recipe with do – we started with our Orange Ginger Pound Cake.


2 cups flour
1⁄2 tsp. baking powder
1 cup butter
1 1⁄4 cups granulated sugar
3 large eggs or 4 medium eggs
2 generous tbsp of fresh grated ginger
1⁄2 cup milk
Zest of one orange or 1⁄4 cup orange marmalade (optional)

Sauce and Fruit:

1⁄2 cup apricot jam
1⁄4 cup freshly squeezed orange juice 2 tbsp orange liquor (Cointreau) fresh mangoes


Prepare tart pans or cheesecake tins with parchment paper or butter and flour them so that the cake does not stick. Pour a thin layer of dough into the pans and bake at 300 degrees until lightly browned and firm. This cake can be stored in the refrigerator or freezer for several days before use (if so, thaw first).

When the cake is cool, brush a thin layer of the sauce on top. Slice the mangoes and place the slices in a nice pattern on top. Brush again with the sauce to coat the fruit. Serve immediately. 

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