Bill Granger’s mango lime cake is moist, fluffy and easy to make. Serve as dessert or with a cup of tea for an afternoon pick-me-up.
Easy to prepare, this mango lime cake is under 500 cals a portion. The sponge is moist thanks to the combination of yogurt and pieces of fresh diced mango which are baked throughout. You can decorate with more lime zest if you like or keep it simple with just the lime juice icing.
- 300g (10½ oz) plain flour
- 2½ tsp baking powder
- 180g (6oz) unsalted butter, softened and roughly diced
- 250g (9oz) caster sugar
- 1½ tsp finely grated lime zest
- 4 eggs
- 200ml (7fl oz) plain yogurt
- 1 large mango, diced
For the lime icing:
- 185g (6½ oz) icing sugar
- 2tbsp lime juice
- 1tbsp unsalted butter, melted and cooled
- Lime zest, finely grated (optional)
- Heat the oven to 170C (150C fan, Gas 3). Grease a 26cm ring or bundt tin.
- Sift the flour and baking powder together. In another bowl, beat together the butter, sugar and lime zest until pale and creamy.
- Add the eggs one at a time, beating well after each addition. Fold in the flour, alternating with the yogurt, in two batches. Gently fold the mango through the batter and pour into the tin, smoothing the surface.
- Bake for 45 minutes or until a skewer poked into the middle comes out clean.
- Meanwhile, make the lime icing. Beat together the icing sugar, lime juice and butter until smooth. The icing should be of a pouring consistency.
- When the cake is baked, leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Drizzle generously with lime icing and decorate with shredded lime zest, if using.
Top tips for making mango lime cake
Bill says: ‘If the icing is too thick add a little more lime juice or water.’ You could also use some coconut rum for a subtle boozy twist that compliments the flavour of both mango and lime. For more tips that will help you when making this cake, continue reading below.
How do you make a cake light and fluffy?
For a light, fluffy sponge it’s important you beat the butter and sugar together properly but don’t over mix the total cake batter. It can take around 10 minutes for the butter and sugar to turn pale and fluffy in texture.
Beat in the remaining ingredients quickly and efficiently and get it into the oven as quickly as possible. It is essential the oven is preheated and ready so there is no delay once the cake is in the oven.
How to stop mango sinking in cake?
Cut the mango into small cubes. If the pieces are too big they will be too heavy for the cake sponge to support them and will sink. You can also toss the mango in a tablespoon or two of flour before folding into the cake batter.
What else can I decorate mango lime cake with?
Instead of lime zest you could decorate the cake with some toasted coconut flakes or even just a scattering of desiccated coconut. You could also decorate the top with pieces of dried or fresh mango.
To achieve the best visual results we recommend using a ring cake tin, sometimes referred to as a bundt tin. A non-stick one, like this tin from John Lewis below, is best because it will be easier to remove the cake once it is cooked and cooled.
Professional Non-Stick Decorative Cake Tin, 26cm - View at John Lewis
This quality cake tin has a decorative pattern which will make your cakes look even more impressive. The non-stick coating will make it easy to remove the baked cake and it will be easy to clean too. Although it is dishwasher safe, we recommend hand washing to maintain the coating and quality of the tin for longer.
For something a little simpler, try our classic lemon drizzle cake. If you feel like something mini, our lime cupcakes will satisfy your sweet cravings and help with portion control. This lemon and lime cheesecake is also a brilliant option if you’re entertaining as it can be prepared ahead.
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Bill Granger is an Australian chef and food writer who started his early career training as an artist in Sydney but his passion slowly moved to food and he became a self taught chef. By 1993, Bill decided to open his first restaurant, Bill's, in Sydney, that serves legendary breakfast. By 1996, he had opened two restaurants in the city which were both huge immediate successes, creating a name for himself as one to watch in Australia's food industry. Since then Bill is now the brains behind worldwide restaurant chain Granger & Co. with restaurants all over London, Australia, Tokoyo, Seoul and Hawaii and has written 11 best-selling cookbooks and recorded five cookery series, where he explores the produce, cuisines and locations across the world. It is apparent that Bill's sunny, relaxed approach to food is one of the reasons for his popularity across the world and also his love for making recipes that are hearty as well as super quick and easy to follow. Like the sound of Bill's recipes? Check out our Bill Granger recipe collection.
- Jessica RansomSenior Food Writer
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