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Baking, Desserts, Recipe, Vegetarian

Coconut & Mango Yogurt cake

by Lindsey Harrad   ·  4 years ago  
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I ate three slices of this cake standing up at the counter the first time it came out of the oven – it’s that good. The yogurt, along with the desiccated coconut, makes this a wonderfully light sponge under the roasted mango; I’d consider serving it for breakfast.

DETAILS
  • Serves: 8
  • Prep: 15 minutes
  • Cook: 30 – 35 minutes
INGREDIENTS
  • 1 medium cauliflower, cut into florets, and the inner leaves
  • 100ml olive oil, plus 1 tbsp for roasting the cauliflower
  • 40g rye bread, blitzed into breadcrumbs
  • 250g ditali pasta, macaroni, mezzi rigatoni or orecchiette
  • 6 garlic cloves, finely chopped
  • 1 dried chilli, crushed
  • 3 free-range egg yolks
  • 200g sour cream
  • 80g Parmesan-style cheese, grated
  • large handful of flat-leaf parsley, leaves finely chopped
  • 2 preserved lemons, pips removed and skin thinly sliced
  • grated zest of 1 lemon
  • sea salt and freshly ground black pepper
METHOD
  1. Preheat the oven to 160C fan/180C/gas 4. Whisk the yogurt, coconut oil and sugar together until pale and fluffy, then beat in the eggs one at a time.
  2. Gently fold in the desiccated coconut, plain flour and baking powder, taking care not to overmix. Spoon the batter into a lined 20cm x 26cm roasting tin.
  3. Scatter the chopped mango all over the batter – don’t worry if it looks like a bit too much for the cake, the cake will rise up around it.
  4. Transfer to the oven for 30–35 minutes, until firm to the touch and a skewer inserted into a non-mango bit comes out clean.
  5. Leave the cake in the tin for 5 minutes, then gently lift it out on to a wire rack and leave to cool briefly before serving warm or at room temperature.
  6. Any leftovers should be stored in the fridge: you can gently warm the slices in the microwave as needed.

Cook’s tips

For gluten-free: substitute the plain flour for a good brand of gluten-free blended flour (I like Freee self-raising flour from Doves Farm).

For diabetics: substitute the soft light brown sugar with 75g xylitol.

Recipe extracted from: The Sweet Roasting Tin (One Tin Cakes, Cookies & Bakes) by Rukmini Iyer (Square Peg), £18.99. Photography by David Loftus.