Mango and lime yogurt cake recipe

Lime juice, added both to the mixture and the icing sugar topping, saves this mango and lime yogurt cake from being one step beyond sweet and the yogurt helps to keep it moist. This straightforward recipe shows you how to make the cake from scratch and you will be rewarded for your efforts by its scrummy taste.

Serves 10

Takes over 1 hour

• 125ml sunflower oil, plus extra for greasing
• 125g ready-to-eat dried mango, pineapple or apricots
• Zest and juice of 1 lime
• 125g natural yogurt
• 175g golden caster sugar
• 2 medium eggs, beaten
• 175g plain flour, sifted
• 11/2 tsp baking powder
• 100g icing sugar
• 25g coconut flakes (or desiccated coconut), toasted

How to make mango and lime yogurt cake

1. Preheat the oven to 180°C/fan160°C/ gas 4. Grease and line a 900g loaf tin. Snip most of the mango into pieces, reserving a few slices.

2. Put half the lime zest, yogurt, sugar, oil, eggs, flour, baking powder and chopped mango into a large bowl. Beat with a wooden spoon until just smooth. Pour into the tin and bake for 50 minutes, or until a skewer inserted into the centre comes out clean. Turn out to cool on a rack.

3. Mix just enough of the lime juice with the icing sugar to give a thick, slightly runny icing. Pour over the cake, then top with the coconut, remaining lime zest and mango.

Tip: Keep in a cake tin for up to 4 days, or freeze in a plastic bag for up to 3 months.

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