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Mango and lime cake

225g self-raising flour
2 tsp baking powder
finely grated zest of 2 limes
225g softened butter
225g caster sugar
4 large eggs
2 tbsp lime juice
25g icing sugar
250ml double cream
2 large mangoes,peeled,stoned and cubed or sliced

Preheat oven to 180c/160c fan/gas 4.Grease two shallow,20cm round cake tins and line with baking paper.Sift the flour and baking powder together in a bowl.Set aside a little of the zest to decorate the cake.Beat the remaining zest together with the butter and caster sugar until soft and creamy.Add the flour mixture and eggs,and beat until mixed.Divide between the cake tins and bake for 25 mins until cooked.As soon as the cakes go in the oven,mix the lime juice with the icing sugar and set aside.When the cakes are cooked,turn out onto a wire rack.Sprinkle on the lime juice mixture and leave to cool.Whip the cream until it just holds it's shape.Sandwich the cakes with half the cream and mango.Spread the remaining cream on top.Decorate with the rest of the mango and zest.


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250g pack digestives
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100g melted butter
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Vegetarian scotch broth

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few sprigs thyme
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