We have given our favourite lemony dessert cake a summer makeover, with the addition of mango and zesty lime. While we suggest to serve it warm, it is just as good at room temperature. For the full summer experience, swap the cream for a scoop of good vanilla ice-cream. More mango madness… Is it really summer if we don’t add mango to every dessert that we possibly can? This dessert was based on the five star-rated lemon ricotta dessert cake, so we just had to add some summery magic. If you’re looking for even more mango desserts (who isn’t?!), then try our top rated ‘Mangomisu’ or this tropical frozen mango and lime cheesecake.
Ingredients
- 125g butter, chopped, at room temperature
- 165g (3/4 cup) caster sugar
- Finely grated rind plus juice of 1 lime, plus extra finely grated rind, to serve
- 250g fresh ricotta (see note)
- 3 eggs
- 150g (1 cup) self-raising flour
- 1 large mango, flesh chopped, plus extra, to serve
- Whipped cream, to serve
Description
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Step 1
Preheat oven to 170°C/150°C fan forced. Grease a 20cm springform pan and line the base with baking paper.
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Step 2
Use electric beaters to beat the butter, sugar and lime rind until pale and creamy. Add the ricotta and beat until just combined. Add the eggs, 1 at a time, beating well after each addition.
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Step 3
Use a large metal spoon to fold the flour into the mixture. Stir in the lime juice and fold in the mango. Transfer mixture to the prepared pan. Bake for 50 minutes or until the cake springs back when lightly touched (it will still be quite pale on top).
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Step 4
Cool the cake in the pan for 10 minutes, then release from the pan. Cut the cake into wedges and serve warm, topped with whipped cream, extra mango and extra lime rind.
