Mango Yoghurt Custard Cake

    55 minutes

    This is a delightful custard cake which makes a change from your regular cakes. It is topped with mango infused yoghurt.

    7 people made this

    Makes: 1 cake

    • 5 firm apples
    • juice of 1 lemon
    • 50g plain flour
    • 25g caster sugar
    • 3 large eggs
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 275ml skim milk
    • 1 mango
    • 1 teaspoon honey
    • 130ml natural yoghurt

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat the oven to 200 degrees C.
    2. Peel and core the apples and cut them into wedges. Place them in a bowl of water and add a squeeze of lemon juice. This will prevent the apples from turning brown.
    3. In a separate bowl mix the flour, sugar, eggs, nutmeg and ginger together until smooth. Slowly pour in the milk and mix well.
    4. Transfer the mixture to a saucepan and heat gently for two to three minutes. Do not allow to boil. When the mixture begins to thicken, remove from the heat and set it aside to cool.
    5. Remove apples from lemon mix and arrange in an 18cm greased cake tin. They should be in a circle closing into the centre of the pan. Layer if you want. Pour the cooled mix over the apples.
    6. Bake for 25 to 30 minutes until the apples have softened and custard set. Leave to cool.
    7. Remove mango flesh and puree. Stir in the honey and yoghurt. Use to top the cake.

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