Recipes
Mango and lime cake
The lime dressing enhances the flavour of the cake and makes it wonderfully moist
The lime dressing enhances the flavour of the cake and makes it wonderfully moist
(54 votes)
Cook: 1 Hour 50 Mins
Serves: 10
Price: 70p per serving
Nutritional Information
Each 199g serving contains
Energy
2263kj
541kcal
2263kj
541kcal
27%
Fat
33.8g
33.8g
High
48%
48%
Saturates
20.1g
20.1g
High
101%
101%
Sugars
35.4g
35.4g
High
39%
39%
Salt
1.0g
1.0g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
1137kj/272kcal
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
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease two shallow, 20cm round cake tins and line with baking paper.
2
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.
3
Add the flour mixture and eggs, and beat until mixed.
4
Divide between the cake tins and bake for 25 minutes or until the tops spring back when lightly pressed.
5
As soon as the cakes go in the oven, mix the lime juice with the icing sugar and set aside.
6
When the cakes are cooked, turn out onto a wire rack. Sprinkle on the lime juice mixture and leave to cool.
7
Whip the cream until it just holds its shape. Sandwich the cakes with half the cream and mango. Spread the remaining cream on top.
8
Decorate with the rest of the mango and zest.