Mango & lime yogurt loaf recipe

Mango & lime yogurt loaf

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Debbie Major

Serves 10 | prep 20 mins | total time 1 hr 25 mins, plus soaking, cooling and chilling

Give your baking a tropical spin with this zesty loaf cake

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

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.
Tip Make it gluten-free
Use GF flour and baking powder, adding 1⁄2 tsp xanthan gum with the dry ingredients.

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