Mango Strawberry Air Fryer Bundt Cake
This mango strawberry bundt cake is my latest recipe for the Summer baking series! Make use of gorgeous strawberries & mango & still be able to bake, by using an air fryer!
Equipment
- Digital scales or measuring cups
- Measuring Spoons
- Electric Hand/stand mixer
- Medium mixing bowl
- Plastic/silicone baking spatula
- Sieve
- Bundt Tin (6½"/15¼cm bundt, see notes*)
- Lining Paste/Cake release spray
- Wooden Cocktail stick
- Cooling rack
- Air fryer of regular oven (see notes)
- Zester
Ingredients
For The Sponge:
- 112 grams Unsalted Butter (4 oz, 1 stick, ½ cup, cubed small & softened)
- 112 grams Caster Sugar (4 oz, ½ cup Extra/Super Fine Sugar*)
- 3 Medium Eggs (medium to large, or large to extra large US size), at room temperature)
- 12-15 drops Mango Extract* (drops for Foodie Flavours extracts, or 1-1½ tsp other extract)*
- ½ tsp Orange Extract (optional, see notes*)
- 30 grams Mango pieces (1 oz, chopped small, fresh or frozen*)
- 100 grams Strawberry pieces (3½ oz, chopped small, fresh or frozen)*
- 142 grams Plain Flour (5 oz, 1 cup + 2 tbsp All Purpose Flour)
- 1¾ tsp Baking Powder (omit if using UK Self-raising flour)*
- 2 tbsp Orange Juice (30ml, 1 fl oz)
For The Glaze:
- 125 grams Icing Sugar (4 oz, 1 cup. Powdered/Confectioners' Sugar, sieved)
- 5 drops Mango Extract* (Drops for Foodie Flavours, or ½-¾ tsp other brand)
- Strawberry Liquid (from above)
- Orange Zest
Instructions
Preparing The Strawberries
- Begin by macerating the 100 grams Strawberry pieces. Chop into small pieces about ¾cm, ⅓" & place in a small bowl. Then add 1 tsp granulated sugar & toss to coat. Leave for 30 minutes for the juices to extract.
- ***If using frozen, don’t defrost & only remove from freezer when the cake batter is prepared. For canned/tinned strawberries/mango, drain them well & add½ tsp sugar & leave to see if anymore liquid comes off.
Prepare The Cake Batter
- Cut the 112 grams Unsalted Butter in small cubes about ½", 1cm size & leave to soften.
- Using an electric mixer, beat the softened butter with the 112 grams Caster Sugar, 'creaming together' until slightly paler & spreadable. Then add in the 3 Medium Eggs, one egg at a time.
- Add 12-15 drops of Foodie Flavours (12-15 drops Mango Extract*). Try passion fruit, or 1-1½ tsp other brand mango extract). As well as the ½ tsp Orange Extract. Then sieve over the 142 grams Plain Flour & 1¾ tsp Baking Powder. (Omit the baking powder if using UK Self-raisng flour). Start to briefly mix by hand with a spatula before adding in the 2 tbsp Orange Juice. Start to mix on low speed with the mixer & beat until combined. Ensuring not to over mix and only mix until no flour remains. Leave to the side.
- The strawberries will have drained off more liquid now, that we will be using. Add the strawberries to another bowl and add ½ tsp flour, tossing to coat. Then add in the 30 grams Mango pieces, before adding another ½-1 tsp flour to coat them all. (**For frozen fruit, only remove from freezer at this point, chop small if needed & then coat in flour). Add ⅓ of the fruit to the cake batter, folding in gently with a spatula. Then repeat 2 more times (but hold back about 12 pieces of the fruit.)
Grease The Bundt Tin:
- **Never use a bundt tin without greasing it. Here I am using homemade lining paste (Cake Goop), but cake release spray or softened butter & a coating of flour work too. Brush the lining paste on in upward strokes & apply 2 generous layers.
Baking The Bundt Cake:
- Add the cake batter to the greased bundt & level off the top. Tap on the counter/worktop a few times before placing in the air fryer basket. Bake at 170°c/350°f for 20 minutes. (Pre-heat your air fryer if your particular model requires it).
- Open the air fryer and the cake will have risen and be golden. It needs to be cooked in the centre. So cover the top with foil & place a metal spoon on top to keep the foil down. **Any flying paper/foil is a fire hazard in an air fryer**. Bake for a further 6 minutes, but now at 180°c/375°f.
- The cake is ready with an internal temperature of 93-98°c, 200-210°f, or a cocktail stick (inserted almost as far as it can go), comes out clean of crumbs but maybe a little wet from the fruit. Leave to cool on a cooling rack for 30 minutes. Then place a plate or cake stand on top, hold everything together & turn it all over. The cake should release easily. Leave to cool completely.
Preparing The Glaze
- Add sieved 125 grams Icing Sugar to a bowl and add in 5 drops Mango Extract* by Foodie Flavours (or passion fruit) extract. (½ tsp of other brand extract). Then add 1 tsp of the reserved strawberry liquid. Mix by hand, using a metal spoon making the sugar take on the liquid.
- Now add ½ tsp of the Strawberry Liquid& mix really well till you have a slightly pink clumpy/paste-like mixture. Then add ¼ tsp of the liquid & work into a thick paste. Now use ⅛ tsp to very gradually add in more liquid to get the thick but pourable consistency. Let the glaze drip off the spoon back into the bowl & watch how it falls. You want a steady stream to drip down - not pouring but not stopping & starting either. (See my video or the step-by-step instructions above). For me another ⅛ tsp was enough but it really varies & why best to go very gradually.
- ***The glaze can be made a day ahead, but will need thinning a little before using. Cover with cling film/plastic wrap, leave out at room temperature away from direct sunlight.
Decorating The Cake:
- Once cooled you can add the glaze. Start by spreading on small spoons worth on the top most part of the cake. Then go around with a second layer, allowing some glaze to start to drip down the grooves if you like. You can use a toothpick to guide the icing. Let it fall down the middle of the bundt cake too.
- Finish off with some Orange Zest& add some strawberries and mango pieces around the bottom of the cake & then leave at least 15 minutes for the glaze to set.
Serving & Storing:
- Slice the cake to serve as it is with a favourite tea or coffee. Or add some whipped cream or ice-cream and some more fruit on the side.
- Store the cake in a cake tin or under a cake dome at room temperature (the fridge can cause condensation). But keep somewhere cool in hotter days and it will be fine for at least 3 days.
Notes
Sugar - UK Caster sugar, & US equivalent is Extra/Super Fine Sugar, or blitz your own from granulated. (See my comparison photo in the ingredient notes before this Recipe card.)
Mango Extract - highly recommend Foodie Flavours concentrated mango extract, that is used in drops. Alternate brands, use the tsp measurement listed.
Orange Extract - try making your own alcohol-free orange extract.Flour - use UK Plain Flour (or US All Purpose Flour), with baking powder. For UK Self-raising, omit the baking powder.
Mango - use fresh, frozen or canned/tinned mango. For frozen, no need to defrost.
Strawberries - fresh, frozen or canned/tinned. Strawberries will need macerating (as per the directions).
Air Fryer Or Oven - can be made in any oven or air fryer, even a small 3.5 litre (3.1 quart) basket air fryer.
Bundt Tin - 6.5"/17cm Kugelhopf bundt pan, 3.5"/9cm deep, (approximately a 5 – 6 cup pan.)
Greasing The Bundt - always well grease a bundt tin. I recommend homemade ling paste (cake goop).
Recipe Yield - one bundt cake with 10-11 slices.
***For more details & step-by-step directions & images, see before this Recipe card.***
More air fryer recipe - check out my air fryer page. (See Genoise air fryer cake above).
More Bundt Cakes - take a look at my cakes page.
Nutritional Information -I am not a qualified nutritionist & all values are approximate. Based on using all the ingredients listed above, in the same size bundt tin. Where 1 serving is 1 slice from a yield of 10 slices. Make bigger or smaller slices & these values will change. All values calculated via MyFitnessPal.com.
Mango - use fresh, frozen or canned/tinned mango. For frozen, no need to defrost.
Strawberries - fresh, frozen or canned/tinned. Strawberries will need macerating (as per the directions).
Air Fryer Or Oven - can be made in any oven or air fryer, even a small 3.5 litre (3.1 quart) basket air fryer.
Bundt Tin - 6.5"/17cm Kugelhopf bundt pan, 3.5"/9cm deep, (approximately a 5 – 6 cup pan.)
Greasing The Bundt - always well grease a bundt tin. I recommend homemade ling paste (cake goop).
Recipe Yield - one bundt cake with 10-11 slices.
***For more details & step-by-step directions & images, see before this Recipe card.***
More air fryer recipe - check out my air fryer page. (See Genoise air fryer cake above).
More Bundt Cakes - take a look at my cakes page.
Nutritional Information -I am not a qualified nutritionist & all values are approximate. Based on using all the ingredients listed above, in the same size bundt tin. Where 1 serving is 1 slice from a yield of 10 slices. Make bigger or smaller slices & these values will change. All values calculated via MyFitnessPal.com.
Nutrition Facts
Mango Strawberry Air Fryer Bundt Cake
Serving Size
1 slice
Amount per Serving
Calories
262
% Daily Value*
Fat
12
g
18
%
Saturated Fat
6
g
38
%
Monounsaturated Fat
3
g
Cholesterol
80
mg
27
%
Sodium
105
mg
5
%
Potassium
35
mg
1
%
Carbohydrates
39
g
13
%
Fiber
1
g
4
%
Sugar
26
g
29
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.