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    Mango & yuzu loaf cake

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    Mango & yuzu loaf cake

    • Preparation time: 30 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour and 30 minutes

    Serves: 12-14


    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.


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