Mango, lime and ginger loaf cake

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Cream the softened unsalted butter and caster sugar in a large bowl using an electric mixer until light and fluffy. In another bowl, beat the eggs with the mango pulp.
2. In a third bowl, mix the self-raising flour, baking powder, salt, the finely grated zest of 2 limes and the ground ginger. Add a third of the mango/egg to the butter/sugar mix, then add a third of the dry mix. Stir until just combined. Repeat twice.
3. Add the stem ginger in syrup, then beat until smooth. Fully line a 900g deep loaf tin with non-stick baking paper, then spoon in the batter. Bake for 55-60 minutes or until risen and a skewer pushed into the middle comes out clean.
4. Mix the lime juice with the natural yogurt, drizzle half over the cooled cake, then drizzle with a little mango pulp and sprinkle over grated lime zest. Serve with the remaining lime yogurt and mango pulp.