Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Mango and black pepper ghee cake with cardamom icing

Asian 25 Mins Prep · 60 Mins Cook

Preheat the oven to 160°C gas mark 3. Grease and line a 22cm x 8cm x 7cm loaf tin with baking paper.
Melt the ghee and set aside to cool slightly. Zest the lime. Peel the mango. Weigh out 50g and chop the rest into 1cm cubes. Purée the 50g of mango in a blender. Place the mango purée in a large bowl with the melted ghee, sugar, eggs, yoghurt, lime zest and pepper. Whisk until the ingredients are fully combined. Sprinkle 1 tablespoon of the flour over the cubed mango and toss to combine. Sieve the rest of the flour and baking powder over the wet ingredients and whisk until well combined. Fold the mango cubes into the batter. Spoon the mixture into the loaf tin and smooth the top. Bake for 1 hour, or until a skewer inserted into the centre comes out clean.
Meanwhile, prepare the icing. Place the cream cheese and icing sugar in the bowl of an electric mixer and beat for 5 minutes. Scrape down the sides of the bowl. Juice the lime and add to the bowl with the cardamom before beating for a further 1 minute.
Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Spread the icing over the top of the cake.
Decorate with extra mango slices and serve.