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Mango and lime yogurt cake

Published: 31 May 05
Updated: 18 Mar 24

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.

Easy
June 2005

Test kitchen approved

Serves 10
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

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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

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.
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.
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.