Mango Yogurt Cake

A simple but delicious cake recipe:

Preheat the oven to 180 °C. Cover the bottom of a 26 cm diameter cake pan with baking paper. Butter the paper and the sides of the pan and dust with a little flour. Refrigerate.

Place the mangoes on the point and cut down the flesh on both sides of the stone. Cut the peel into small pieces, and then cut the mango into cubes of just under 1cm.

Beat the soft butter with the sugar and the vanilla sugar until light and fluffy.

add one egg at a time, stirring for a good 1 minute each time, until the next egg is added.

in the meantime, mix flour and baking powder. Stir half of the flour into the egg-butter mixture.

Stir in yogurt, Greek. Then stir in the remaining flour. Fold in the mango cubes at the end. Pour the batter into the prepared pan, spread smoothly.

Sprinkle with flaked almonds. Bake the mango yogurt cake in the oven at 180 °C on the second rack from the bottom for approx. 80 minutes. If it browns too much, cover with aluminum foil. Be sure to check the pin test. Nothing should stick to the stick, the stick should also not be sticky. Take out, let stand for 10 min., then loosen the edge of the pan and cool the cake completely.

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