Existing Customers
Login Now
New to swissbake?
Create Account
Manage Your Account

CART

{{S.Product_Name}} X({{S.Qty}})
Amount:  {{S.Amount | currency:"":0}}
Weight: {{S.TotalWeight >= 1 ? S.TotalWeight : S.TotalWeight*1000}} {{S.TotalWeight >= 1 ? "KG" : "GM"}}   

Your cart is empty. Please click the link to add Product (View Product)

Grand Total  {{ getTotal1 | currency:"":0}} Checkout

Mango Pistachio Gluten-Free Cake Recipe

  1. Home
  2. Recipe
  3. Mango Pistachio Gluten-Free Cake Recipe
gluten free mango pistachio cake
Posted Date : 03 Jun 2026
Mango Pistachio Gluten-Free Travel Cake is a premium loaf-style cake designed to deliver a soft, moist, and clean-slicing gluten-free crumb without a dry or brittle mouthfeel. Made using SwissBake® Gluten Free Cake Mix, the cake base provides reliable structure, good volume, and a tender eating quality suitable for professional bakery applications.
BAKE TEMP : 170
MIXING TIME : 10
BAKE TIME : 35-45 MINS
PREP TIME : 90 MINS

Ingredients

For Cake Base 

For Mango Coulis 

  • Mango Puree (filtered) – 300g 
  • Castor Sugar – 60g 
  • Cornstarch or Pectin NH – 15g 

For Pistachio Gourmand Glaze 

  • White Chocolate Couverture – 500g 
  • Neutral Vegetable Oil – 70g 
  • Pistachios (chopped & roasted) – 100g 

For Dual-Tone Cream Topping 

Method

Cake Base Production: In a planetary mixer fitted with a paddle attachment, combine SwissBake® Gluten Free Cake Mix, fresh eggs, sunflower oil & water. Mix on slow speed for 1 minute, then increase to medium speed and mix for 5 minutes until a smooth, uniform emulsion is formed. Pour the batter into rectangular loaf moulds; travel cake moulds with a central hollow tube are ideal for this application. Bake at 170°C to 180°C for 35–45 minutes, depending on mould size, until the cake is fully baked and the core temperature reaches approximately 95°C. Allow the cakes to cool completely before removing the central tube, if using, or before coring the centre. 

Mango Coulis Centre: In a saucepan, simmer the filtered mango puree with castor sugar. Whisk in the cornstarch or pectin slurry and boil for 1 minute until thickened. Allow the coulis to cool completely before use. Once the cakes have cooled, pipe the mango coulis into the central cavity of each cake. Place the filled cakes in the chiller for 30 minutes to set the mango core before glazing. 

Pistachio Gourmand Glazing: Melt the white chocolate couverture with neutral vegetable oil to 40°C, then stir in the roasted chopped pistachios. Place the chilled cake on a glazing rack and pour the glaze over the cake at 32°C to 35°C, ensuring complete and even coverage. Allow the glaze to set at room temperature or place the cake in the refrigerator for approximately 2 minutes to snap the chocolate coating. 

Dual-Tone Cream Décor: Reconstitute SwissBake® Whipping Cream Powder with cold milk and whip on high speed for 4 minutes until stable and aerated. Divide the whipped cream into two bowls. Keep one portion white and fold sifted alkalized cocoa powder into the second portion to create a chocolate cream. Place the white cream in one small piping bag and the chocolate cream in another, then insert both bags into a larger piping bag fitted with a star or St. Honoré nozzle. Pipe a continuous wavy motion across the top of the glazed cake. Finish with fresh mango cubes and roasted pistachios, if desired. 

Shelf Life: 3 days ambient/display, 5 days refrigerated 

Recipe Related Products