Mango Yoghurt Cake
This light and fluffy cake is super easy to make. Its beauty is in its simple flavour, which can be tricked up with the addition of a teaspoon or two of spices and herbs, such as ground cinnamon, wattleseed, thyme or rosemary.
Thinly slice whatever fruit you have to hand to make this seasonal. Plums, pears and apples work well, but get experimental. Instead of almond meal, you could use the same amount of a mix of rolled oats and desiccated coconut for the topping.
Ingredients 11
For The Cake
3 eggs
3⁄4 cup caster sugar, superfine, 165 g
1⁄2 cup vegetable oil, 125 ml, plus extra for greasing
1 cup natural yoghurt, 250 g
2 lemons, zested
1 tsp spices or herbs, optional
1 1⁄2 cups self-raising flour, 225 g
1⁄2 tsp baking powder
For The Mango Topping
1 mango, sliced into thin wedges
1⁄3 cup brown sugar, 60 g
40 g almond meal
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Method 6
Preheat the oven to 170°C and line or grease a 23 cm springform cake tin with baking paper or .
Using a hand whisk, briefly mix the and in a large bowl until pale and a little fluffy, then slowly whisk in the , followed by the , and , if using.
In a separate bowl, whisk together the and , then add this mixture to the wet ingredients and whisk to combine. Pour into the prepared cake tin.
To make the topping, toss together the slices, and in a small bowl, then arrange on top of the cake.
Bake for 50 minutes, until a skewer inserted into the centre of the cake comes out clean. Rest in the tin for 5 minutes, then use a knife to slide around the edge of the cake and remove it from the tin.
Any left-over cake will keep in an airtight container for 3-4 days.
