Wednesday, December 30, 2009

Lime and mango cake

I planned on making a favourite tried and true lemon yoghurt cake this morning
But while reading through Bill Granger Holiday I discovered a similar recipe for Lime and Mango Cake which sounded nice and suited the almost tropical weather we’ve had lately.

The recipe annoyed me a bit in that everything was in weights rather than cups, so I’ve converted it for your convenience. Unlike the lemon yoghurt cake, it uses butter rather than oil, so not quite as quick to make, but still pretty simple.

I took a risk and left the cake unattended while I popped out with the family to look at an open home down the road. Realising we’d been away for 40 minutes, Dad was sent home to removed the cake from the oven, unfortunately, the top of the cake had got slightly burnt. However, I cut away the burnt bits, and was liberal with the icing, so the cake was able to be salvaged.

I served the cake with some passionfruit Piako yoghurt The cake was good, nice and moist and the mango was soft and delicious. I didn’t feel the lime flavour came through very much, except in the lime icing which really lifted the cake – next time I would add extra zest and maybe some juice to the mixture too. Actually next time I think I would use Alison Holst’s lemon yoghurt cake recipe, but substitute the lemon with lime and mango.

The cake is presented on the Family's precious Royal Doulton Wild Pansy china (thanks David for your continued efforts to ensure there's a complete collection).

Lime and Mango Cake – from Bill Granger's book Holiday

300g (2 1/3 cups) plain flour
2½ tsp baking powder
180g unsalted butter, softened and roughly diced
250g (1 ¼ cups) caster sugar
1½ tsp finely grated lime zest
4 eggs
200ml (1 cup) plain yogurt
1 large mango, diced

For the lime icing
185g (6½ oz) icing (confectioner's) sugar
2tbsp lime juice
1tbsp unsalted butter, melted and cooled

Pre-heat the oven to 170°C (325°F/gas mark 3) and grease a 26cm (10½ inch) ring tin. Sift the flour and baking powder together. Beat together the butter, sugar and lime zest until pale and creamy. Add the eggs one at a time, beating well after each addition. Fold in the flour, alternating with the yogurt, in two batches. Gently fold the mango through the batter and pour into the tin, smoothing the surface. Bake for 45 mins or until a skewer poked into the middle comes out clean.

Meanwhile, make the lime icing. Beat together all the ingredients for 30 secs, or until smooth. The icing should be of a pouring consistency. If the icing is too thick, add a touch more lime juice
When the cake is baked, leave to cool in the tin for 5 mins before turning out onto a wire rack to cool completely. Drizzle generously with lime icing and decorate with shredded lime zest.


  1. Love the pansy china, and very pretty styling. I can't believe you left the house with the oven on! The obsessive compulsive in me shudders at the thought. You should invest in some electronic scales Miriam, they will change the way you bake.

  2. I can happily say it was a very yummy afternoon treat!!


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