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Photo of Lime Curd & Mango Cake by Himanshu Taneja at BetterButter

Lime Curd & Mango Cake

Himanshu Taneja
0 minutes
Prep Time
50 minutes
Cook Time
10 People
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ABOUT Lime Curd & Mango Cake RECIPE

Lime Curd & Mango Cake

Recipe Tags

  • Veg
  • Dinner Party
  • Baking
  • Dessert

Ingredients Serving: 10

  1. 100 gms butter
  2. 150 gms superfine sugar
  3. 2 tsp finely grated lime rind
  4. 2 eggs
  5. 90 gms white chocolate melted
  6. 75 gms plain flour
  7. 75 gms whole wheat flour
  8. 1 tsp baking powder
  9. 40 gms desiccated coconut
  10. 180 ml buttermilk
  11. 300 ml heavy cream
  12. 1 tbsp icing sugar
  13. 1 ripe large mango thinly sliced
  14. seeds from 1 pomegranate
  15. For the lime curd
  16. 3 eggs
  17. 150 gm superfine sugar
  18. 80 ml lime juice
  19. 75 gm butter chopped
  20. 2 tsp finely grated lime rind


  1. For the lime curd
  2. Whisk eggs, rind, sugar, lime juice in a medium saucepan continuously over low heat for 3 minutes, or until thickened to consistency of custard. Whisk in butter
  3. For the cake
  4. Preheat oven to 180 degree C. Grease an 8 inch springform cake pan and line with parchment paper.
  5. Beat butter, sugar and rind in a medium bowl, until butter is pale and fluffy. Beat in eggs, one at a time, until combined.
  6. Fold in chocolate, then both the flour, baking powder, coconut and buttermilk.
  7. Spoon the batter into prepared pan and bake cake for 45-50 minutes, or until a skewer inserted into the center of cake comes out clean.
  8. Stand cake in pan for 5 minutes before turning it onto a wire rack to cool completely.
  9. Beat cream and icing sugar in a bowl with an electric mixer, until soft peaks form.
  10. Split cake horizontally into two halves. Place the bottom layer on the serving platter.
  11. Spread half of the whipped cream, followed by half of the lime curd, followed by half of the pomegranate seeds.
  12. Finish with top cake layer, remaining whipped cream, lime curd. Decorate with mango slices and remaining pomegranate seeds.

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