Ingredients
1 ripe mango
170g caster sugar
2 eggs, lightly beaten
125 g natural yogurt
125ml sunflower oil
Finely grated rind of 1 lime
185g plain flour
2 teaspoons baking powder
30g desiccated coconut
2 tablespoons icing sugar, sifted
Directions
- Use a 18-cm square, deep tin with a loose base or a 20-cm round, deep cake tin. Grease tin and line the base with baking paper. Preheat oven to 180ºC.
- Peel the mango. Cut the flesh away from the stone and slice thinly. Arrange over the bottom of the prepared cake tin.
- Place sugar, eggs, yogurt, oil and lime rind in a large bowl and stir until smooth and mixed thoroughly. Sift flour and baking powder and fold into the mixture, alternating with the coconut.
- Spoon mixture over the sliced mango and smooth the top. Bake for 50 minutes or until golden brown and firm to the touch. Check after 30 minutes and cover with foil if the cake is browning too quickly.
- Leave cake in the tin for about 15 minutes, then turn out onto the rack of a grill tray, mango-side up. Peel off baking paper. Preheat grill. Dust cake thickly with icing sugar and place under the hot grill for 3–4 minutes or until the sugar has melted and is golden. Leave to cool on the rack.
- Transfer the cake to a plate for serving. Any leftover cake can be covered with cling film and kept in the refrigerator for 2–3 days.
No comments:
Post a Comment