This easy cake makes use of dried mango, but you could use any dried fruit – pineapple or apricots would work well. There’s no tricky creaming in either so it’s a brilliant recipe for children to make.
125ml sunflower oil, plus extra for greasing
125g ready-to-eat dried mango
Finely grated zest and juice of 1 lime
125g Greek-style natural yogurt
175g caster sugar
2 medium eggs, lightly beaten
175g plain flour, sifted
1 1/2 tsp baking powder
4 tbsp fondant icing sugar
- Preheat the oven to 180°C, gas mark 4. Grease and line a 900g loaf tin. Using some scissors, snip and big pieces of mango into smaller pieces.
- Put the oil, mango, lime zest, yogurt, sugar, eggs, flour, and baking powder into a large bowl. Mix with a spatula until just smooth – don’t be tempted to over mix or the batter will become tough when baked.
- Pour into the prepared tin and bake for 45 minutes, or until a skewer inserted into the centre comes out clean.
- Mix the lime juice with 3 tbsp of the icing sugar and pour over the hot cake, then sift over the remaining icing sugar and leave to cool in the tin. Cut into thick slices to serve – it’s great with a cup of tea or equally delicious with custard or ice cream as a pudding.
