This zesty delight beats your usual afternoon tea recipe.


  • 100 g (31/2 oz) butter, plus extra for greasing

  • 200 g (7 oz) caster sugar

  • finely grated zest and juice of 1 lime

  • 2 eggs

  • 125 g (41/2 oz) plain flour

  • 1 tsp baking powder

  • 250 g (9 oz) mango flesh, finely chopped (from 1 medium sized mango)

  • 75 g (3 oz) granulated sugar


  • 1.

    Preheat the oven to 170°C (325°F), Gas mark 3. Rub the base and the sides of the spring form cake tin with soft butter. Do not line with a disc of baking parchment.

  • 2.

    In a bowl, cream together the butter and caster sugar with the lime zest. Add the eggs one by one, stirring well after each egg is added.

  • 3.

    Then sift in the flour and baking powder and mix to combine. Stir in the mango flesh and transfer to the prepared tin.

  • 4.

    Place in the oven and bake for 50–60 minutes until a skewer inserted into the centre comes out clean.

  • 5.

    Meanwhile, mix together the granulated sugar and the juice of the lime in a little bowl.

  • 6.

    When the cake is cooked, take it out of the oven, use a skewer to make holes all over the top of the cake, then spoon over the sugary juices. As the cake cools, this will form a zingy, crunchy top.

  • 7.

    When the cake has cooled down to room temperature, run a small sharp knife around the outside of the cake, then unclip and remove the sides of the tin. Use a palette knife to slide the cake off the base of the tin and onto your chosen plate or cake stand.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 253kj
  • Fat Total 9g
  • Saturated Fat 5g
  • Protein 2g
  • Carbohydrate 41g
  • Sugar 31g
  • Sodium 50mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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