A zesty delight from Rachel Allen
Ingredients
- 100 g (3½ oz) butter, plus extra for greasing
- 200 g (7 oz) caster sugar
- finely grated zest and juice of 1 lime
- 2 eggs
- 125 g (4½ 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
Method
- 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.
