White Chocolate and Mango Spice Cake

The remains of the white chocolate I bought on sale needed to be used productively, so I developed this fluffy GF cake. This has mango and cream cheese – plus a spicy ‘n sweet icing – to offset white chocolate’s inherent sweetness.

As opposed to the ‘chiffon‘ method, this is an all-in-one cake which still makes a light and moist slice.

Serves: 16 – 24 depending on tin

For the cake:

  • 200g white chocolate, broken into chunks
  • 195g unsalted butter, cubed and softened;
    plus additional cold butter to grease tin
  • 180g caster sugar (golden adds a better taste, but white will suffice)
  • 5 large eggs (they should total 310g – 340g when weighed in their shells)
  • 300g gluten-free flour
  • 30g ground almonds
  • 2 tsp gluten-free baking powder
  • 1/2 tsp ground cardamom (about 8 green pods, husked, and seeds heartily crushed)
  • 1/2 tsp ground mace (or ground nutmeg)
  • 1/4 tsp ground cloves
  • 50g dried mango, chopped finely (plus extra for decoration – this is optional)
  • 75g full-fat soft (i.e., cream) cheese (see footnote)
  • 2 tsp vanilla extract
  • Milk (just a splash) if needed

For the icing:

  • 2 clementines or satsumas, zest of 1 and juice of 1 & 1/2
    (a small orange will suffice)
  • 1 tsp vanilla extract
  • 1/4 tsp ground white pepper (pink peppercorns, if you have them, are excellent here)
  • 1/8 tsp ground mace (or ground nutmeg)
  • 300g icing sugar
  • White chocolate, grated, for decoration (about 5g)


  • A standard traybake tin 9″ x 12″ – up to 24 portions
    or, an 8.5″ – 9″ square tin up to 3.5″ deep – up to 16 portions
  • Baking/parchment paper
  • 3 mixing bowls
  • A pot which holds one mixing bowl above
  • Mortar and pestle (for cardamom seeds)
  • Electric beaters (hand-held or stand), if you don’t want to beat by hand
  • Cooling rack
  • Oven-safe plate


  1. Preheat oven to 180 C  (160 C fan-assisted). Very lightly grease the bottom and sides of the tin, and line the bottom and sides with paper.
  2. Melt the white chocolate in a bowl over a pot of simmering water on the hob – ensuring the bottom of the bowl doesn’t touch the water.
  3. In a large bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, beating continuously.
  4. In a second bowl, mix the flour, ground almonds, baking powder, spices, and mango manually with a fork.
  5. Add the dry ingredients into the butter mixture in thirds, beating continuously. Don’t worry about over-mixing, as this is gluten-free – in fact, keep incorporating as much air as you can.
  6. Add the cheese and vanilla, and beat until fully combined.
  7. Add the melted chocolate and continue beating until smooth and fluffy, adding a splash of milk to loosen if the batter seems too stiff.
  8. Pour the batter into your prepared tin, and smooth the top. Bake for 40 minutes, turning the tin halfway through for even baking, then turn down the oven to 150 C (130 C fan-assisted). Bake for another 10 or so minutes. When a skewer inserted into the centre comes out clean, remove from the oven, and turn out onto a cooling rack.


  1. When the cake has baked, turn the oven off. Spread the citrus zest on an oven-safe plate, breaking up any clumps, and leave in the oven – door ajar – to dry out as the oven cools.
  2. Manually whisk the citrus juice, vanilla, spices, and icing sugar in a mixing bowl until really well combined, and place in the fridge until the cake has fully cooled. Use your own judgment on how thick/thin you want it – add a touch of water if you prefer it looser, or more icing sugar if you want it thicker.
  3. Transfer the cooled cake onto a serving plate/platter, and pour the cold icing over. Sprinkle over the dried citrus zest, and grate over some white chocolate. Sprinkle over some finely chopped dried mango (optional).

Notes and Addendums
I made this cake as a thank-you for the neighbour who helped me in an hour of need. All good wishes go to Gary – you know who you are.  🙂  So, there aren’t any photos of the cut cake, since it was intended as pudding for his family’s tea.

Full-fat soft … cream cheese? What?
For almost 30 years I’ve used a product labelled ‘cream cheese’. Only lately I’ve discovered a supermarket own-brand (and budget brand) tub of ‘full-fat soft cheese’. It bakes the same way, with the same results, as so-called ‘cream cheese’ – and it’s way cheaper and frankly, it’s also better than mascarpone (which is too soft, and also mighty dear) – so save yourself money and buy the budget no-name soft cheese.


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