Lime and Mango Cake

Yogurt, mango and lime…you might think the ingredients are best suited for a smoothie or a healthy breakfast but today I share a recipe for 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!

Ingredients:
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
4 eggs
7 ounces plain yogurt
1 large mango, peeled and diced
lime zest to top the cake
Icing:
6 ounces confectioners’ sugar
2 Tablespoons lime juice
1 Tablespoon melted butter
Pan: 10 inch tube ring, greased

Directions:
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.

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Comments

  1. says

    I love my English cooking magazines too. I have some that I am thinking about getting rid of and I will pass them on to you when I do. They are really special to me now that weight and luggage restrictions make it hard to bring many back from my trips to the UK. This looks like a wonder recipe. A true bite of summer during our cold winter.

  2. says

    Holly….this cake looks scrumptious. I love to bake something lighter after the richness of the holidays and this cake looks just that! I’ve enjoyed a couple of British publications, Donna Hay and Delicious. But they are hard to find here and so I don’t read them regularly. How lucky that your in laws and your hubby can find some unique magazines for you. This cake, and your photos are beautiful! : )

    • says

      Thanks, Anne! I will have to put in my request for those English publications that you mentioned. I really enjoy the magazines I’ve read from there and am tempted to get a subscription but the postage makes it too expensive. How nice that we can access so many of the recipes and articles online.

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