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.
This traybake is incredibly easy to make and tastes delicious. Better still my children love it and have zero idea that they’re actually eating vegetables!! It’s based on the recipe from page 18 of Nigella Lawson’s ‘How to be a domestic goddess’, with a few tweaks here and there which I think make life easier.
1 large courgette (300-350g), washed and dried 2 large eggs 125ml vegetable oil 150g caster sugar Finely grated zest of 1 small lemon Finely grated zest 1/2 lime 225g self-raising flour 1/2 tsp bicarbonate of soda 1/2 tsp baking powder
For the cream cheese frosting: 100g icing sugar 200g cream cheese Juice of 1/2 lime, plus some zest to serve (optional) Juice of 1/2 small lemon
1. Preheat the oven to 180C, gas mark 4 and line a 20x30cm rectangular tin. Coarsely grate the courgette and put in a sieve over the sink to drain a little.
2. Put the eggs, oil and sugar in a bowl and beat well until all the sugar has dissolved and you have a creamy batter. Add the lemon and lime zests.
3. Sieve the flour, bicarb and baking powder into the bowl and mix well to combine, then stir in the courgette. Pour the mixture into the prepared tin and bake for 25-30 minutes or until golden and springy to the touch. Leave in the tin for 5 minutes before transferring to a wire rack and leaving to cool completely.
4. To make the frosting, sieve the icing sugar into the bowl of a stand mixer. Add the cream cheese and citrus juices. Whisk thoroughly until smooth and thickened. Spread onto the cake. I like to put the cake into the fridge for at least 1-2 hours at this point but you can eat it immediately.
Cook’s tip: the cake keeps really well in an airtight container in the fridge for 3-5 days. I actually think it’s better about 24-48 hours it’s baked.