Step 1

Preheat the oven to 180ºC, gas mark Grease a 900g loaf tin, then line it with bakingparchment. Using an electric hand mixer, beatthe butter and sugar with the lime zest for2 minutes, until pale and fluffy.

Step 2

Add the rest of the cake ingredients and beatuntil smooth and well combined. Pour into theprepared tin and bake for 45-50 minutes, untilrisen and golden and a skewer inserted intothe middle of the cake comes out clean.

Step 3

While the cake is baking, make the syrup.In a small pan, combine the lime juice, sugarand 50ml water. Bring to a boil, then takeoff the heat once the sugar has dissolved.

Step 4

Once baked, set the cake aside on a rackto cool slightly, then make a few holes in itwith a skewer while in the tin. Pour the syrupon top and leave to cool completely.

Step 5

Place the cake on a serving plate. Put thecream and sugar in a large bowl, then whipto form soft peaks. Crush ½ the mango (a jugand handheld blender works well) and foldthrough the cream. Spread ½ the cream on thecake, arrange the remaining mango on top andserve, with the remaining cream on the side.