180g butter, room temperature, plus extra for greasing tin
160g white caster sugar
80g brown sugar
5 extra-large (60g each) eggs
280g plain flour
½ tsp bicarbonate of soda
200g sour cream
Dollar Sweets Vanilla Bean Grinder
Dollar Sweets Vanilla Buttercream, to decorate
Dollar Sweets Freeze Dried Raspberry Powder and Crumb, to decorate
Fresh raspberries and store-bought vanilla macarons, to decorate
150g fresh or frozen defrosted mango flesh
110g caster sugar
Juice of ½ lemon
2 eggs plus 2 yolks
110g butter, chilled, cut into small cubes
To make mango curd, blend mango and sugar until smooth. Transfer to a small, heavy-based saucepan with lemon juice, eggs and extra yolks. Whisk over a medium heat until the sugar has dissolved, then reduce heat to low and slowly add butter, a few cubes at a time, stirring between each addition. Once the butter has been incorporated, continue to stir the curd over a low heat until it thickens (about 3-4 mins, it’s important to constantly stir!). Transfer the curd to a sterilised jar and refrigerate until cool.
Preheat oven to 180ºC (160ºC fan forced).
Grease a 11x21cm loaf tin with butter and line base and sides with baking paper.
Use a stand mixer or handheld beater to beat butter and sugars together until pale and fluffy.
Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Use a spatula to fold in the remaining flour and bicarbonate of soda, then fold in sour cream. Use Dollar Sweets Vanilla Bean Grinder to grind 8-10 turns of vanilla bean into the batter and stir to combine.
Pour the batter into prepared tin and level. Bake for 55-60 mins until golden in colour and a skewer inserted into the middle of the loaf comes out clean.
Allow loaf to cool completely in tin before removing.
Pipe the Dollar Sweets Vanilla Buttercream over the cooled loaf, arrange macarons and fresh raspberries on top then sprinkle over Dollar Sweets Freeze Dried Raspberry Powder and Crumb and spoon over mango curd to serve.