Mango & Passion Fruit Traybake with Lime & Passion Fruit Yoghurt
From Ainsley’s Food We Love, ITV
This is an easy traybake packed full of tropical flavour and one of my family’s all-time favourite treats. The sweet, perfumed flavour of mango is really lifted by the zesty lime and exotic passion fruit. It’s great for a tea-time treat or a tasty dessert.
Preheat the oven to 180°C/350°F/Gas mark 4. Line a 30 x 20 x 4-cm baking tin with greased baking parchment.
Put the sugar and butter in a large bowl and cream together, using a hand-held electric mixer, until pale and fluffy. Add the eggs one at a time, mixing well between each addition. Sift the flour into the bowl, add the coconut and then pour in the milk, folding everything together using a metal spoon.
Add the lime zest and juice, the passion fruit pulp and half of the diced mango and fold together until well combined. Pour the mix into the prepared tin and level the surface with the back of a spoon. Scatter over the remaining mango pieces. Bake for 50–60 minutes, or until golden and a skewer inserted into the middle of the cake comes out with a moist crumb.
Cool in the tin on a wire rack for 8-10 minutes. Meanwhile melt the jam in a small saucepan over a low-medium heat. If needed, strain through a sieve into a small bowl. Brush the jam glaze over the top of the cake and leave to cool before cutting into squares.
In a small bowl, mix together the yoghurt, honey and half the zest. Drizzle over the passion fruit seeds and swirl through the yoghurt. Sprinkle with the remaining lime zest to serve alongside the traybake.
- For the Traybake
- 200g caster sugar
- 225g unsalted butter, softened, plus extra for greasing
- 3 large eggs, beaten
- 150g self-raising flour
- 50g desiccated coconut
- juice and zest of 1 lime
- 2 passion fruits
- 1 large ripe mango, destoned and diced
- 100 ml milk
- 2 tbsp apricot jam
- For the Lime & Passion Fruit Yoghurt
- 300g thick Greek yoghurt
- 2tsp runny honey
- 1 passion fruit
- zest of 1 lime