Mango and lime yogurt cake

Mango and lime yogurt cake
  • Serves icon Serves 10
  • Time icon Takes over 1 hour

Make this mango and lime yogurt cake for a teatime treat. A straightforward recipe where you will definitely be rewarded for your efforts by its scrummy taste.

Nutrition: per serving

Calories
314kcals
Fat
12.5g (2.9g saturated)
Protein
4.4g
Carbohydrates
49.2g (35.4g sugars)
Salt
0.3g salt
Calories
314kcals
Fat
12.5g (2.9g saturated)
Protein
4.4g
Carbohydrates
49.2g (35.4g sugars)
Salt
0.3g salt

Per slice

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.

delicious. tips

  1. Keep in a cake tin for up to 4 days, or freeze in a plastic bag for up to 3 months.

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