Mango & lime cake

Mango and lime cake

The lime dressing enhances the flavour of the cake and makes it wonderfully moist

By , 10 August 2017

(46 votes)

Mango and lime cake
  • 1 Hour 50 Mins

  • Serves: 10

  • Price: 70p per serving

Nutritional Info
Each 199g serving contains
  • Energy

    2264KJ

    541KCAL

    27%
  • Fat

    33.8g

    high

    48%
  • Saturates

    20.1g

    high

    101%
  • Sugars

    35.4g

    high

    39%
  • Salt

    1.0g

    med

    17%
of your reference intake.
Typical energy values per 100g: 1137kJ/272kcal.
Ingredients
  • 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
Method
  • 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.