Make this mango and lime yogurt cake for a teatime treat.
Ingredients
- 125ml sunflower oil, plus extra for greasing
- 125g ready-to-eat dried mango, pineapple or apricots
- Zest and juice of 1 lime
- 125g natural yogurt
- 175g golden caster sugar
- 2 medium eggs, beaten
- 175g plain flour, sifted
- 11/2 tsp baking powder
- 100g icing sugar
- 25g coconut flakes (or desiccated coconut), toasted
Method
- 1. Preheat the oven to 180°C/fan160°C/ gas 4. Grease and line a 900g loaf tin. Snip most of the mango into pieces, reserving a few slices.
- 2. Put half the lime zest, yogurt, sugar, oil, eggs, flour, baking powder and chopped mango into a large bowl. Beat with a wooden spoon until just smooth. Pour into the tin and bake for 50 minutes, or until a skewer inserted into the centre comes out clean. Turn out to cool on a rack.
- 3. Mix just enough of the lime juice with the icing sugar to give a thick, slightly runny icing. Pour over the cake, then top with the coconut, remaining lime zest and mango.
Nutritional info
Per slice: 314kcals, 12.5g fat (2.9g saturated), 4.4g protein, 49.2g carbs, 35.4g sugar, 0.3g salt
Chef's tip
Keep in a cake tin for up to 4 days, or freeze in a plastic bag for up to 3 months.