Slow Cooker Mango and Lime Cake
A slow cooker cake with tropical flavours from fresh mango and lime zest
Servings 8
Calories 454kcal
Ingredients
- 135 g softened butter
- 190 g caster sugar
- Zest of two limes
- 3 eggs
- 225 g plain flour
- 2 tsp baking powder
- 125 ml Greek yogurt
- 175 g chopped fresh mango diced fairly small
For the icing:
- 150 g icing sugar
- 20 g melted and cooled butter
- 1 tbsp lime juice
- Lime zest to decorate
Instructions
- 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.
Nutrition
Calories: 454kcal | Carbohydrates: 69g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 170mg | Potassium: 213mg | Fiber: 1g | Sugar: 46g | Vitamin A: 810IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 2mg