This slow cooker mango and lime cake is a soft, fruity bake with a bright citrus twist. Sweet mango pairs perfectly with fresh lime, while the simple lime icing adds extra zing, creating a tropical cake that’s easy to make right in your slow cooker.
Mango and lime are a classic flavour combination, bringing sweetness and citrus freshness to cakes and desserts.
Using Greek yoghurt in cakes gives them a delicious light flavour, and is really good in the slow cooker where you want the mixture to be nice and moist.
This cake looks tasty even before baking, with the chunks of mango and green lime zest.
We loved this cake as a treat on a week day after our main meal. Great too with a cuppa! Delicious.
Ingredients
Here’s what you will need for this recipe, get the quantities in the recipe card below.
- butter
- caster sugar
- eggs
- plain flour
- lime zest
- baking powder
- Greek yogurt
- fresh mango
- icing sugar
- lime juice
Method
- Cream the butter and sugar together, then add the lime zest.
- Add the eggs one at a time, and mix well after each addition.
- Fold in the flour and baking powder a half at a time, and after each half stir in half the yoghurt.
- Stir in the fresh mango.
- Grease and line your slow cooker pot with either baking paper or a large cake tin liner.
- Pour the cake batter into the prepared pot. Sprinkle on some more lime zest.
- Turn the slow cooker onto high and cook for around 1.5 to 2.5 hours or until a skewer comes out clean. Check regularly without lifting the lid to watch out for burning.
- Remove the cake from the slow cooker pot and allow to cool completely.
- Mix together the icing ingredients and decorate the cake. Top with some fresh lime zest.
Recipe
Slow Cooker Mango and Lime Cake
Ingredients
- 135 g (½ cups + 2 tbsp) softened butter
- 190 g (¾ cups + 3 tbsp) caster sugar (superfine sugar)
- Zest of two limes
- 3 eggs
- 225 g (1¼ cups + 2 tbsp) plain flour (all-purpose flour)
- 2 tsp baking powder
- 125 ml (½ cups) Greek yogurt
- 175 g (1 cups) chopped fresh mango diced fairly small
For the icing:
- 150 g (1 cups) icing sugar
- 20 g (1 tbsp + 1 tsp) melted and cooled butter
- 1 tbsp lime juice
- Lime zest to decorate
Equipment
Instructions
- Cream the butter and sugar together, then add the lime zest.135 g softened butter, 190 g caster sugar (superfine sugar), Zest of two limes
- Add the eggs one at a time, and mix well after each addition.3 eggs
- Fold in the flour and baking powder a half at a time, and after each half stir in half the yoghurt.225 g plain flour (all-purpose flour), 2 tsp baking powder, 125 ml Greek yogurt
- Stir in the fresh mango.175 g chopped fresh mango
- Grease and line your slow cooker pot with either baking paper or a large cake tin liner.
- Pour the cake batter into the prepared pot. Sprinkle on some more lime zest.
- Turn the slow cooker onto high and cook for around 1.5 to 2.5 hours or until a skewer comes out clean. Check regularly without lifting the lid to watch out for burning.
- Remove the cake from the slow cooker pot and allow to cool completely.
- Mix together the icing ingredients and decorate the cake. Top with some fresh lime zest.150 g icing sugar, 20 g melted and cooled butter, Lime zest to decorate, 1 tbsp lime juice
Notes
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