Gluten-free rice-coconut cake with mango and lime

Ingredients

• 175 g unsalted butter, at room temperature
• 175 g granulated sugar
• 3 eggs (M)
• 200 g rice flour
• 75 g desiccated coconut
• 1.5 tsp baking powder (gluten-free)
• pinch of salt
• 1 ripe mango
• zest of 1 lime
• For the glaze: 100 g powdered sugar + juice of 1 lime

Instructions

1. 1

   Preheat the oven to 175°C (conventional heat). Grease your cake tin with a little butter and dust lightly with rice flour.Cream the butter and granulated sugar in a large mixing bowl with a mixer until light and fluffy. This takes about 3 minutes.Add the eggs one at a time, mixing well after each one. Grate the zest of 1 lime over the bowl and mix briefly.In a separate bowl, combine the rice flour, desiccated coconut, baking powder and a pinch of salt. Add this mixture to the butter mixture in two batches and fold everything together gently.Peel the mango and cut the flesh into small cubes. Fold half of the mango cubes gently into the batter.Spoon the batter into the prepared cake tin and smooth the top. Bake the cake for 45 to 50 minutes in the preheated oven, until a skewer comes out clean.Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack. Allow to cool completely.Make the lime glaze: mix powdered sugar with the juice of 1 lime until you have a smooth, thick glaze. Add an extra teaspoon of lime juice if you prefer a fresher taste.Drizzle the glaze over the cooled cake and scatter the remaining mango cubes on top. Serve immediately or store the cake covered at room temperature.