Onken Natural Set Yogurt gives this cake an excellent flavour. The addition of mango and yogurt to finish it off before serving makes it even more delicious and fresh.
Pre-heat the oven to 180 C, 350 F, gas mark 4. Butter a loaf tin and cut a piece of parchment paper and place it along the tin, this will allow the cake to come out easily from the tin.
Then in a large bowl, break the eggs and add Onken natural yogurt, mix well and add the sugar, sunflower oil and the vanilla extract, mix again.
Add the flour and the baking powder to the yogurt mixture and mix until getting a smooth and silky batter. Pour the batter into the loaf tin and place in the middle of the oven and bake for 45 minutes.
While the cake is in the oven, place a piece of muslin on a strainer and pour 50g of Onken natural yogurt, leave to strain for 30 minutes. Remove the yogurt from the muslin and pour it into a bowl and add the icing sugar.
Cut the perfectly ripe mango into wedges and set aside.
Make sure to check the cake after 30 minutes by inserting a wooden stick in the middle of the cake and if it comes out with raw batter, continue baking for 15 more minutes.
Then take the cake out and let it cool down for 5 minutes, take it out of the tin and let it cool down for 20 minutes or so.
To serve, cut a slice of cake, then some slices of mango and a dollop of the strained sweet natural yogurt.
Tip: If cooking for a crowd of 8+ use two tins.
