Ingredients
| 180g butter, softened | |
| 1 cup golden caster sugar | |
| 1 teaspoon vanilla extract | |
| finely grated zest of 1 lime | |
| 4 large free-range eggs, at room temperature | |
| ⅓ cup ground almonds | |
| 1 cup brown rice flour | |
| 2 teaspoons gluten-free baking powder | |
| ⅓ cup plain yoghurt | |
| 1½ cups frozen mango pieces, defrosted and cut into small cubes | |
| CRUMBLE | |
| 2 tablespoons brown rice flour | |
| 2 tablespoons ground almonds | |
| 15g cold butter, cubed | |
| 2 teaspoons golden caster sugar | |
| ⅓ cup sliced almonds |
A riff on one of my favourite cakes from my first cookbook My Darling Lemon Thyme, this mango and lime crumble cake screams of summer. Here in New Zealand we sadly don’t have ready access to the luscious Kensington Pride mangoes I fell in love with while living in Western Australia (and on the odd occasion I do come across them and splash out and buy one, I’d rather just eat it fresh), so for baking I buy frozen mango pieces, available at most supermarkets. Of course, use fresh mango if preferred.
Instructions
| 1. | Heat the oven to 170°C. |
| 2. | Line a 23cm x 23cm cake tin with baking paper. |
| 3. | To make the crumble topping, combine the brown rice flour, ground almonds and butter in a small bowl. |
| 4. | Using your fingers, rub in the butter to form a damp crumble. |
| 5. | Stir through the sugar and sliced almonds and set aside. |
| 6. | Cream the butter, sugar and vanilla in an electric mixer or by hand with a wooden spoon until light and creamy. |
| 7. | Add the lime zest then the eggs one at a time, beating well between each addition. |
| 8. | Add the ground almonds, then sieve over the brown rice flour and baking powder. |
| 9. | Mix gently until nearly combined before adding the yoghurt and mixing to form a smooth batter. |
| 10. | Transfer the batter to the cake tin, smoothing off the top, then scatter over mango pieces and crumble topping. |
| 11. | Bake for 40-45 minutes or until a skewer comes out clean when inserted into the centre. |
| 12. | Remove from the oven and set aside to cool. |
| 13. | This cake is best eaten on the day of baking, however it will store in an airtight container for up to 3 days. |
Recipes and food styling Emma Galloway / Photography Lottie Hedley
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