One of our bakers, Suzi, has just returned from an amazing holiday around the world. She told us about an incredible Mango Chilli Margarita she had in Sri Lanka, which became the inspiration for this cake. I absolutely love chilli and really wanted the glaze on top of the cake to have a good kick, so if you are not a fan of heat, feel free to halve the chilli quantity!


200g butter, softened
180g caster sugar
Zest and juice of 2 limes
4 free-range eggs
1 tsp vanilla extract
150g ground almonds
100g spelt or regular flour
1 tsp dried chilli flakes
Flesh of 2 ripe mangoes, cut into 2cm cubes 


110g icing sugar
zest of 1-2 limes
1-2 tsp lime juice
1 tsp dried chilli flakes


1 tsp good quality flaky sea salt
1 tsp dried chilli flakes
zest of 1 Lime

  1. Preheat the oven to 170C fan bake. Line a 22cm tin with baking paper.
  2. In the bowl of an electric mixer, cream the butter, sugar and lime zest until pale, light and fluffy. Add the vanilla and then the eggs, one at a time, mixing well after each addition.
  3. In 2 parts, mix in the flour, ground almonds and chilli flakes. Finally add the lime juice. Stop your electric mixer once all of the ingredients are combined. Be careful not to over mix.
  4. Spoon the batter into the tin and spread out to the sides. Evenly dot in the mango cubes and press each down lightly.
  5. Bake for approximately 45 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
  6. Meanwhile, make the glaze. In a small bowl mix together the icing sugar, lime juice, zest and chilli flakes. You may need to add extra icing sugar or lime juice to get the glaze to a thick, but spreadable consistency. Once the cake is completely cool, spread the glaze over the top of the cake.
  7. In a separate bowl mix together the salt, chilli flakes and lime zest. Sprinkle the salt around the edge of the cake to create a ring (like the rim on the glass of a margarita!)
  8. Serve at room temperature.
  9. Store in an airtight container for up to 3 days.