Mango and lime cake
- 225g self-raising flour
- 2 level tsp baking powder
- 2 limes, zest of
- 225g butter, softened
- 225g caster sugar
- 4 large free-range eggs
- 2 tbsp lime juice
- 25g icing sugar
- 250ml double cream
- 2 large mangoes, peeled, stoned, and cubed or sliced
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease two shallow, 20cm round cake tins and line with baking paper.
Sift the flour and baking powder together in a bowl. Set aside a little of the zest to decorate the cake. Beat the remaining zest together with the butter and caster sugar until soft and creamy.
Add the flour mixture and eggs, and beat until mixed.
Divide between the cake tins and bake for 25 minutes or until the tops spring back when lightly pressed.
As soon as the cakes go in the oven, mix the lime juice with the icing sugar and set aside.
When the cakes are cooked, turn out onto a wire rack. Sprinkle on the lime juice mixture and leave to cool.
Whip the cream until it just holds its shape. Sandwich the cakes with half the cream and mango. Spread the remaining cream on top.
Decorate with the rest of the mango and zest.