Bill Granger’s Lime and Mango Cake. I’ve had my eye on this recipe for a while—since 2008!—when I came across it in an English magazine called Woman & Home. I’ve been treated to English food magazines when my in-laws come to visit or if my husband travels through Heathrow Airport and I always appreciate learning how recipes and tastes differ from the traditional American preferences. This particular magazine was a Christmas special loaded with good food: appetizers with stilton cheese, family dinners of traditional roasts, and desserts with heavy cream and chocolate. Good food. This lime and mango cake stood out as a refreshing dessert for a special occasion, not a traditional cake I associate with holidays and I was happy to give this recipe a try. The glaze might be my favorite part of this cake. The lime and confectioners’ sugar is bright and somehow cheerful. This is a great cake to start of your New Year!
10 ounces all purpose flour
2 1/2 teaspoon baking powder
6 ounces unsalted butter
9 ounces granulated sugar
1 1/2 teaspoons lime zest
7 ounces plain yogurt
1 large mango, peeled and diced
lime zest to top the cake
6 ounces confectioners’ sugar
2 Tablespoons lime juice
1 Tablespoon melted butter
Pan: 10 inch tube ring, greased
1. Preheat the oven to 325 degrees F
2. Sift the flour and baking powder
3. Combine the butter, sugar and lime zest until light and fluffy then add the eggs gradually
4. Add the flour then the yogurt, alternating but starting and ending with the flour
5. Mix the mango into the batter lightly.
6. Pour the cake batter into the greased pan. Bake for 45 minutes, let cool for 5 minutes then turn the cake out of the pan onto a wire rack.
7. Make the icing by whisking together the confectioners’ sugar, lime juice and butter. Pour the glaze over the cake and top with the extra lime zest.