Shelina Permalloo’s mango & lime drizzle cake

A classic lemon drizzle cakes gets a Mauritian makeover. Not only does this recipe substitute tart lime juice for the usual lemon juice in the drizzle, but the addition of freshly cut mango in the batter makes each slice moist, sweet and out of the ordinary.

Serves 8 Prep 20 mins Cook 1 hr 5 mins

150g unsalted butter, softened

150g golden caster sugar

3 eggs

2 limes, zested

150g self-raising flour, sifted

1 large mango, peeled and roughly cubed into 1.5cm pieces (about

185g total weight)

FOR THE TOPPING

4 tbsp lime juice

75g golden caster sugar

1 tbsp orange blossom water (optional) icing sugar, for dusting dried mango and lime zest, to

decorate (optional)

1 Heat the oven to 180C/160C fan/gas 4. Cream together the butter and sugar in a large bowl using an electric hand whisk until light and fluffy. Whisk in the eggs, one at a time, then add the lime zest and whisk again to combine.

2 Fold in the flour until just incorporated, then fold in the fresh mango. Pour the batter into an 18cm round cake tin lined with baking parchment. Bake in the centre of the oven for 55 mins-1 hr until well risen and a skewer inserted into the middle of the cake comes out clean. Cover with foil if it starts to look too dark during cooking. Remove from the oven but leave in the tin. 3 Prick the warm cake all over with a thin skewer, then make the topping. Gently heat the lime juice and sugar in a small pan over a low heat until the sugar has dissolved. Remove from the heat and add the orange blossom water, if using. Pour the syrup over the warm cake.

4 Leave the cake to cool, then remove from the tin, dust with icing sugar, and decorate with dried mango pieces and a scattering of lime zest before serving, if you like.

PER SERVING 362 kcals, fat 18g, saturates 10g,

carbs 46g, sugars 32g, fibre 1g, protein 5g, salt 0.2g