Lime & mango loaf cake

Lime & mango loaf cake

Chetna Makan's sponge is light and fluffy and sings of sunny days with its notes of citrus.

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  • Serves10
  • CourseCake
  • Prepare20 mins
  • Cook50 mins
  • Total time1 hr 10 mins
  • Pluscooling

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For the cake

  • 175g softened unsalted butter, plus extra for greasing
  • 175g caster sugar
  • 2 unwaxed limes, finely grated zest
  • 3 Waitrose British Blacktail Free Range Eggs large
  • 175g Waitrose Superfine Self Raising Flour
  • 1 tbsp milk

For the syrup

  • 2 unwaxed limes
  • 50g caster sugar

For the topping

  • 300ml Essential Double Cream
  • 2 tbsp caster sugar
  • 1 ripe mango, peeled, stoned and cut into thin wedges


  1. Preheat the oven to 180ºC, gas mark 4. Grease a 900g loaf tin, then line it with baking parchment. Using an electric hand mixer, beat the butter and sugar with the lime zest for 2 minutes, until pale and fluffy.

  2. Add the rest of the cake ingredients and beat until smooth and well combined. Pour into the prepared tin and bake for 45-50 minutes, until risen and golden and a skewer inserted into the middle of the cake comes out clean.

  3. While the cake is baking, make the syrup. In a small pan, combine the lime juice, sugar and 50ml water. Bring to a boil, then take off the heat once the sugar has dissolved.

  4. Once baked, set the cake aside on a rack to cool slightly, then make a few holes in it with a skewer while in the tin. Pour the syrup on top and leave to cool completely.

  5. Place the cake on a serving plate. Put the cream and sugar in a large bowl, then whip to form soft peaks. Crush ½ the mango (a jug and handheld blender works well) and fold through the cream. Spread ½ the cream on the cake, arrange the remaining mango on top and serve, with the remaining cream on the side.


Typical values per serving when made using specific products in recipe


1,973kJ/ 474kcals



Saturated Fat












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