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Mango & yuzu loaf cake
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For the cake
250g Fage Total 5% Fat Greek Yogurt
225g caster sugar
3 British Blacktail Large Free Range eggs
125g Stork for Cakes, plus extra for greasing
250g Schär Gluten Free Mix It! Universal
1 tbsp gluten-free baking powder
2 tbsp Cooks’ Ingredients Mango Dust
1 tbsp Cooks’ Ingredients Yuzu Juice
For the yuzu syrup
50g caster sugar
2 tbsp Cooks’ Ingredients Yuzu Juice
For the topping
150g Fage Total 5% Fat Greek Yogurt, chilled
2 tbsp icing sugar
2 tsp Cooks’ Ingredients Mango Dust
75g Dried Mango, roughly chopped
1. Preheat the oven to 180°C, gas mark 4. Grease the base and sides of a non-stick, 900g loaf tin and line the base with baking parchment.
2. Using an electric whisk, whisk together all the cake ingredients in a large bowl, then tip the mixture into the tin. Bake the cake for 1 hour or until set in the middle (cover with foil after 30 minutes to prevent it over-browning if required).
3. Prepare the yuzu syrup by mixing the sugar with the yuzu juice. When the cake is ready, take it out of the oven and make holes in the surface with a cocktail stick. Spoon the yuzu syrup over the top, allowing it to seep in between spoonfuls. Cool the cake in the tin.
4 For the frosting, mix together the yogurt, icing sugar and mango dust in a bowl. Remove the cake from the tin and peel off the base paper. Top with the yogurt frosting, smoothing it out, and decorate with dried mango.
Typical values per serving:
This recipe was first published in October 2018.