Sumptuous ripe mango is the highlight of this moist, soft and deliciously flavoured loaf cake. Ideal for picnics, cake sales and summer fetes.
32 people made this
200g plain flour
1 1/2 teaspoons baking powder
1 large pinch salt
75g unsalted butter, at room temperature
200g caster sugar
juice and zest of 1/2 lemon
120ml full fat milk
2 medium mangoes - peeled, stoned and finely chopped
Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 190 C / Gas 5. Grease and line a 900g loaf tin with baking parchment.
In a mixing bowl combine the flour, baking powder and salt. Mix together and set aside.
In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually mix in the lemon juice followed by the flour mixture, alternating with the milk until the mixture is thick and smooth. Fold in the lemon zest and chopped mango, saving a few pieces of chopped mango to sprinkle on the top of the cake. Spoon into the prepared loaf tin and smooth the top. Sprinkle over the remaining chopped mango.
Bake in the preheated oven for 60 to 70 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool before slicing and enjoying.