Mango and lime yogurt cake

Mango and lime yogurt cake

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.

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

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
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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.

Nutrition

Per slice

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

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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