mango + fresh mint cake

By Jordan Rondel from The Caker

Jordan is based in Auckland and makes the most amazing cakes and recipe books from her cake shop, The Caker. To celebrate the launch of our new organic diced mango, Jordan kindly created mango cakes 4 ways. Find out more on Insta @thecaker or

About The Caker: We sell made to order cakes which are wholesome and delicious – not what you get from your average cake store! We focus on ingredients and taste, and all of our decorations are completely natural. …It’s important to eat the best cake in Auckland.



  • 150g butter, softened
  • 150g caster sugar
  • 3 organic eggs
  • 1 tsp vanilla extract
  • 150g plain flour
  • 50g ground almonds
  • 2 tsp baking powder
  • 1/2 cup Greek yogurt
  • 8 leaves of fresh mint, sliced very thin
  • 160g mango cubes, cut into 2cm cubes


  • 150g butter, softened
  • 2 cups icing sugar
  • 125g cream cheese
  • 1 tsp vanilla extract with seeds
  • 1 tsp Fresh-as mint powder


  • Fresh mint leaves
  • Little flecks of gold leaf


  1. Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
  2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
  3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
  4. In 2 lots, add in the flour, ground almonds and baking powder. Add the yogurt and sliced mint leaves, and stop your electric mixer once all the ingredients are combined, do not over mix.
  5. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
  6. Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
  7. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the mint powder at the end.
  8. Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with fresh mint and edible gold leaf.
  9. Store in an airtight container for up to 3 days.