• 100 g (3½ oz) butter, softened, plus extra for greasing
  • 100 g (3½ oz) soft light brown sugar
  • 4 eggs, separated
  • 400 ml (14 fl oz) buttermilk
  • 200 g (7 oz) polenta
  • 200 g (7 oz) rice flour
  • 2 teaspoons gluten-free baking powder
  • 50 g (2 oz) coconut milk powder
  • 50 g (2 oz) desiccated coconut
  • 1 mango, peeled, stoned and puréed
  • 250 g (8 oz) mascarpone cheese
  • 1 mango, peeled, stoned and finely chopped
  • 2 tablespoons icing sugar

Grease and line a 23 cm (9 inch) round deep cake tin.

Beat together the butter and sugar in a large bowl until light and fluffy, then beat in the egg yolks, buttermilk, polenta, flour, baking powder, coconut milk powder and desiccated coconut.

Whisk the egg whites in a large clean bowl until they form soft peaks, then fold into the cake mixture with the puréed mango.

Spoon the mixture into the prepared tin and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 45–50 minutes until golden and firm to the touch. Remove from the oven and transfer to a wire rack to cool.

Slice the cake in half horizontally, when cool. Beat together the filling ingredients in a bowl and use half to sandwich the cakes together. Smooth the remaining mixture over the top.

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