- Prep time 20 minutes
- Cook time 45 minutes
- Serves 12
One of our bakers, Suzi, has just returned from an amazing holiday around the world. She told us about an incredible Mango Chilli Margarita she had in Sri Lanka, which became the inspiration for this cake. I absolutely love chilli and really wanted the glaze on top of the cake to have a good kick, so if you are not a fan of heat, feel free to halve the chilli quantity!
—Jordan Rondel, The Caker
- For the cake
Juice and zest of 2 limes
regular or spelt flour
dried chilli flakes
flesh of 2 ripe mangos, sliced into 1 inch cubes
- For The Glaze
zest of 1-2 limes
dried chili flakes
- Preheat the oven to 170C fan bake. Line a 22cm tin with baking paper.
- In the bowl of an electric mixer, cream the butter, sugar and lime zest until pale, light and fluffy. Add the vanilla and then the eggs, one at a time, mixing well after each addition.
- In 2 parts, mix in the flour, ground almonds and chili flakes. Finally add the lime juice. Stop your electric mixer once all of the ingredients are combined. Be careful not to over mix.
- Spoon the batter into the tin and spread out to the sides. Evenly dot in the mango cubes and press each down lightly.
- Bake for approximately 45 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
- Meanwhile, make the glaze. In a small bowl mix together the icing sugar, lime juice, zest and chili flakes. You may need to add extra icing sugar or lime juice to get the glaze to a thick, but spreadable consistency. Once the cake is completely cool, spread the glaze over the top of the cake.
- For a chili lime salt, in a separate bowl mix together 1tsp good quality sea salt, 1tsp dried chili flakes, and the zest of one lime. Sprinkle the salt around the edge of the cake to create a ring (like the rim on the glass of a margarita!)