Stranger Foods

Mango & lime yogurt loaf

Serves 10 | Prep 20 mins | Cook 1 hr

Give your baking a tropical spin with this zesty loaf cake

Ingredients

Metric

Imperial

x0.5

100 g dried mango
finely grated zest and juice 2 limes, plus 1.5-2 tbsp juice for the icing (about 2 extra limes)
175 g plain flour
2 tsp baking powder
¼ tsp fine sea salt
250 g full-fat Greek-style yogurt
125 ml sunflower oil, plus extra for greasing
175 g caster sugar, plus 2 tbsp
3 large eggs
100 g icing sugar

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Chop the mango into small pieces, put in a bowl with the lime zest and 75 ml boiling water. Cover and leave for .
Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900 g loaf tin (about 10 x 20 m on the base) with baking paper.
Sift the flour, baking powder and salt into a bowl. Discard excess liquid from the mango, then add to the bowl. Toss through the flour until the mango pieces are coated.
Mix the yogurt, oil, 175 g sugar and eggs together in a large jug. Add to the flour and stir until smooth. Pour into the tin and bake for or until a skewer inserted into the centre comes out clean.
Meanwhile, warm the juice of 2 limes and the 2 tablespoons of caster sugar together in a small pan until the sugar has dissolved. Set this syrup aside to cool.
Leave the cake to cool in its tin for , then spoon over the lime syrup and set aside to cool completely.
Turn the cake out onto a cooling rack and peel away the paper. Mix just enough of the extra lime juice with the icing sugar to give a thick, slightly runny icing. Drizzle it back and forth over the top of the cake and leave it to set. Serve cut into slices.