Ingredients for Mango Lime Cake
- 2 ripe mangoes, peeled and sliced into strips
- Unsalted Butter
- Limes
- Caster Sugar
- 4 large eggs
- Self Raising Flour
- 2 tsp baking powder
- 100g ground almonds
- 2 tbsp lime juice, for the syrup
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How to Make Mango Lime Cake
- Preheat oven to 160°C (320°F). Grease and flour a 24-26cm springform tin.
- Arrange sliced mangoes attractively on the base of the prepared tin.
- In a large bowl, cream together the softened butter, lime zest, and caster sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour and baking powder.
- Gradually fold the dry ingredients into the wet ingredients, alternating with the ground almonds and lime juice, beginning and ending with the dry ingredients. Mix until just combined.
- Gently pour the batter over the mangoes in the prepared tin.
- Bake for 60-70 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before carefully releasing the sides of the springform tin and inverting onto a serving plate.
- While the cake is cooling, prepare the syrup: In a small saucepan, combine the 50g caster sugar and 2 tbsp lime juice over medium heat. Stir until the sugar dissolves and the syrup simmers for about 2 minutes.
- Drizzle the warm lime syrup over the inverted cake.
- Serve warm or at room temperature with your choice of thick cream, sorbet, or ice cream.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
170g
Fat
60g
Carbs
19g
