Iron Chef Shellie
 

Lime & Mango Cake

My favorite fruit would have to be mango. Although coming in close behind are now lychees. Mum bought some good looking mangoes last week, but when we ate one we were rather disappointed. The texture felt funny, and it wasn’t that sweet. So I did what I usually do with fruit that isn’t that fantastic...

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Lime & Mango Cake
June 17, 2009
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Lime & Mango Cake

My favorite fruit would have to be mango. Although coming in close behind are now lychees.
Mum bought some good looking mangoes last week, but when we ate one we were rather disappointed. The texture felt funny, and it wasn’t that sweet. So I did what I usually do with fruit that isn’t that fantastic to eat anymore… I baked with it!

I remember seeing this recipe in Bill Granger’s book quite a while ago and knew I wanted to try it because it had mango in it.
The mango chunks are really nice and help keep the cake moist. The lime icing has a nice zing, adding a much needed sourness to the sweet cake. The use of yoghurt instead of milk also helps to keep the cake moist. Although the yoghurt taste isn’t that prominent. Perhaps it would be more yoghurt tasting if you used a vanilla flavour, but I used a plain variety as the recipe stipulates.

Yes, I’d definitely make it again, but I do prefer to eat my mangoes on their own, it’s less calories that way!

Lime & Mango Cake

Bill Granger

300g plain flour
2 1/2 teaspoons baking powder
180g unsalted butter, softened and roughly diced
250g caster sugar
1 1/2 teaspoons finely grated lime zest
4 eggs
200ml plain yoghurt
1 large mango, diced

Lime Icing
185g icing sugar
2 tablespoons lime juice
1 tablespoon unsalted butter, melted and cooled
shredded lime zest

1. Preheat the oven to 170°C and grease a 26cm ring tin.

2. 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 yoghurt, in two batches.

3. Gently fold the mango through the batter and pour into the tin, smoothing the surface. Bake for 45 minutes, or until a skewer poked into the middle comes out clean. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

4. To make the icing, beat together all the ingredients for 30 seconds, or until smooth. The icing should be of a pouring consistency, if it’s too thick, add a touch more lime juice.

5. Drizzle the cake generously with the lime icing and decorate with the shredded lime zest.

Serves 8-10.


Voila! Bon Appétit!
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Shellie Froidevaux

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