Ingredients

• For the Sponge:
• 100 g - Plain Flour
• 125 g - Caster Sugar
• 4 - Eggs
• 4 - Green cardamom pods
• 50 g - Unsalted Butter
• a pinch - Saffron
• To Complete:
• 100ml - Double cream
• 100 g - Greek Yogurt
• 2 large- Ripe mangoes
• 3 tbsp - Icing sugar
• 4 tbsp - Orange juice.

How to Make Mango and Cardamom Gateau

• Preheat the oven to 180 degree Celsius.
• Grease and line 2, 18 cm sandwich tins.
• Split the cardamom pods, remove the seeds and grind it with the saffron.
• Melt the butter and leave it to cool.
• Put the eggs and sugar in a heat proof bowl and whisk until evenly blended using an electric whisk.
• Put the bowl over a pan of hot water and whisk until pale and thick.
• Remove the bowl from the pan and whisk until cool and thick.
• Sift the spices and flour together, fold half into the whisked mixture.
• Pour the cooled butter around the edge of the bowl leaving the sediment behind.
• Carefully fold in the remaining flour lightly.
• Pour into the prepared tins and bake it for 25 to 30 minutes until well risen .
• Loosen the edge and leave it in the tin for 5 mins.
• For the filling whisk the cream until thick, stir in the yogurt and icing sugar.
• Sandwich the cake with cream and 1 sliced mango.
• Refrigerate for 2 to 3 hours.
• Liquidise the remaining mango with the icing sugar and orange juice.
• Sieve to remove the fibres.
• Serve with gateau.