This zesty delight beats your usual afternoon tea recipe.
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.
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.
Then sift in the flour and baking powder and mix to combine. Stir in the mango flesh and transfer to the prepared tin.
Place in the oven and bake for 50–60 minutes until a skewer inserted into the centre comes out clean.
Meanwhile, mix together the granulated sugar and the juice of the lime in a little bowl.
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.
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 analysis per serving (10 servings)
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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