Mango & lime yogurt loaf
Serves 10 | prep 20 mins | total time
Mango & lime yogurt loaf
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Serves 10 | prep 20 mins | total time
Give your baking a tropical spin with this zesty loaf cake
Rate
Nutritional information (per serving)
Calories
367Kcal
Fat
14gr
Saturates
3gr
Carbs
54gr
Sugars
40gr
Fibre
1gr
Protein
6gr
Salt
0.6gr
Ingredients
- 100g dried mango
- finely grated zest and juice 2 limes, plus 1½-2 tbsp juice for the icing (about 2 extra limes)
- 175g plain flour
- 2 tsp baking powder
- 1⁄4 tsp fine sea salt
- 250g full-fat Greek-style yogurt
- 125ml sunflower oil, plus extra for greasing
- 175g caster sugar, plus 2 tbsp
- 3 large eggs
- 100g icing sugar
Step by step
Get ahead
Keeps for up to 1 week in an airtight container, and freezes well
- Chop the mango into small pieces, put in a bowl with the lime zest and 75ml boiling water. Cover and leave for 10-15 minutes.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900g loaf tin (about 10 x 20cm on the base) with baking paper.
- Sift the flour, baking powder and salt into a bowl. Discard excess liquid from the mango, then add to the bowl. Toss through the flour until the mango pieces are coated.
- Mix the yogurt, oil, 175g sugar and eggs together in a large jug. Add to the flour and stir until smooth. Pour into the tin and bake for 1 hour or until a skewer inserted into the centre comes out clean.
- Meanwhile, warm the juice of 2 limes and the 2 tablespoons of caster sugar together in a small pan until the sugar has dissolved. Set this syrup aside to cool.
- Leave the cake to cool in its tin for 10 minutes, then spoon over the lime syrup and set aside to cool completely.
- Turn the cake out onto a cooling rack and peel away the paper. Mix just enough of the extra lime juice with the icing sugar to give a thick, slightly runny icing. Drizzle it back and forth over the top of the cake and leave it to set. Serve cut into slices.
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Tip Make it gluten-free
Use GF flour and baking powder, adding 1⁄2 tsp xanthan gum with the dry ingredients.
