Mango yoghurt cake

This light and fluffy cake is super easy to make. Its beauty is in its simple flavour, which can be tricked up with the addition of a teaspoon or two of spices and herbs, such as ground cinnamon, wattleseeds, thyme or rosemary. Thinly slice whatever fruit you have to hand to make this seasonal. Instead of almond meal, you could use the same amount of a mix of rolled oats and desiccated coconut for the topping.

Serving Size

Serves 8


3 eggs
¾ cup (165 g) caster (superfine) sugar
½ cup (125 ml) vegetable oil, plus extra for greasing
1 cup (250 g) natural yoghurt
Zest of 2 lemons, 2 limes or 2 oranges
1–2 teaspoons spices or herbs (optional)
1½ cups (225 g) self-raising flour
½ teaspoon baking powder


1 mango, sliced into thin wedges
⅓ cup (60 g) brown sugar
40 g (1½ oz) almond meal


Preheat the oven to 170°C (325°F/Gas mark 3) and line or grease a 23 cm (9 inch) springform cake tin with baking paper or oil.

Using a hand whisk, briefly mix the eggs and sugar in a large bowl until pale and a little fluffy, then slowly whisk in the vegetable oil, followed by the yoghurt, citrus zest and spices or herbs, if using.

In a separate bowl, whisk together the flour and baking powder, then add this mixture to the wet ingredients and whisk to combine. Pour into the prepared cake tin.

To make the topping, toss together the mango slices, brown sugar and almond meal in a small bowl, then arrange on top of the cake.

Bake for 50 minutes, until a skewer inserted into the centre of the cake comes out clean. Rest in the tin for 5 minutes, then use a knife to slide around the edge of the cake and remove it from the tin.

Any left-over cake will keep in an airtight container for up to 3 days.

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