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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 will do – we started with our Orange Ginger Pound Cake. Pairs well with our Cream Sherry or our Maréchal Foch.
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1 cup butter
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 2 tbsps freshly grated ginger
  • 1/2 cup milk
  • zest of one orange OR 1/4 cup orange marmalade (optional)
  • 1/2 cup apricot jam
  • 1/4 cup freshly squeezed orange juice OR 2 tbsp orange liqueur such as Cointreau
  • fresh mangoes

Prepare tart pans or cheesecake tins with parchment paper or butter and flour them so that the cake does not stick.

Beat the first 8 ingredients together.

Pour a thin layer of dough into the pans and bake at 300ºF until lightly browned and firm. This cake can be stored in the refrigerator or freezer for several days before use (if so, thaw first).

Whisk together the apricot jam and orange juice or liqueur. 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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