Slow Cooker Mango and Lime Cake

5 from 2 votes

A slow cooker cake with tropical flavours from fresh mango and lime zest

Course Baking

Cuisine British

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings

Calories 454kcal

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

Slow cooker size: 3.5 litre