Fresh lime zest, juicy mango and homemade icing make this delicious, fruity Bill Granger cake utterly irresistible.
- 300g (10½ oz) plain (allpurpose) flour
- 2½ tsp baking powder
- 180g (6oz) unsalted butter, softened and roughly diced
- 250g (9oz) caster (superfine) sugar
- 1½ tsp finely grated lime zest
- 4 eggs
- 200ml (7fl oz) plain yogurt
- 1 large mango, diced
- For the lime icing
- 185g (6½ oz) icing (confectioner's) sugar
- 2tbsp lime juice
- 1tbsp unsalted butter, melted and cooled
- To decorate
- Shredded lime zest
Pre-heat the oven to 170°C (325°F/gas mark 3) and grease a 26cm (10½ inch) ring tin.
Sift the flour and baking powder together. Beat together the butter, sugar and lime zest until pale and creamy.
Add the eggs one at a time, beating well after each addition. Fold in the flour, alternating with the yogurt, in two batches. Gently fold the mango through the batter and pour into the tin, smoothing the surface.
Bake for 45 mins or until a skewer poked into the middle comes out clean.
Meanwhile, make the lime icing. Beat together all the ingredients for 30 secs, or until smooth. The icing should be of a pouring consistency.
When the cake is baked, leave to cool in the tin for 5 mins before turning out onto a wire rack to cool completely. Drizzle generously with lime icing and decorate with shredded lime zest.
Bill's tip: 'If the icing is too thick, add a touch more lime juice.'