A colleague of mine recently brought a home-made tart to the office for his birthday. It was so delicious, that I stalked him for the recipe so he brought his cookbook from Australian chef Bill Granger, which also contained this recipe. Now if I see lime and mango both in one recipe, I don’t have to think twice! Straight to the copy machine it was and that night the cake was already in the oven!
Heat the oven to 170 C and grease a 26 cm cake ring (or use a 22 cm round springform or whatever other combination of tins instead). In a large bowl, mix 180 g softened butter with 250 g caster sugar and 1 and 1/2 tsp lime zest (you need about 2-3 limes in total for this recipe). Add 4 eggs one at a time, mixing well after each addition. Fold in 300 g flour in two batches, alternated with 200 ml yoghurt, also added in two batches, adding 2 and 1/2 tsp baking powder with the final batch.
Now fold in 1 mango cut in cubes and scoop the mixture into the prepared cake tin, smoothing the top with the back of a spoon. Bake for 45 min or until a skewer inserted in the middle comes out clean. Allow to cool in the tin for 5 min before transferring to a wire rack.
Now make the lime icing by mixing 185 g icing sugar with 2 tbsp lime juice and 20 g melted (and cooled) butter until you get a thick mixture. Add a bit more lime juice if it’s too thick. When the cake has cooled, poor over the lime icing and garnish with a sprinkle of lime zest.
A final tip: don’t do this late at night or you will be too lazy to get the icing just right and instead of a gorgeous cake you get what you see in the picture. It still tastes as great though!