Mango cake with olive oil & Greek yogurt

Wasn’t planning on sharing this but it’s so good I can’t not! A simple cake, perfect for snacking or breakfast, with lots of mango and super moist thanks to olive oil and Greek yogurt. If you have mangoes that aren’t that great or have gone too ripe (like mine!), this is a perfect solution. 🥭🥭🥭 Enjoy your Sunday, everyone!

Mango cake with olive oil & Greek yogurt

1/4 cup (60g) butter, softened
1/4 cup (60ml) olive oil
1 cup (200g) sugar
1 egg
1 tbsp brandy (optional)
2 cups (250g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
3/4 cup (150g) Greek yogurt
1/4 cup (60ml) milk
2 yellow mangoes - peeled and diced (1 heaping cup)

1. Preheat an oven to 350F (180C). Grease a 9 in (23cm) springform cake pan.
2. Beat together butter, oil, and sugar till light and fluffy, 3-5 min. Mix in egg and brandy, if using.
3. In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon.
4. Mix the flour mixture into the butter-oil mixture alternately with the yogurt and milk, stirring just till combined. Gently fold in the diced mango. Spread into the prepared pan (it will be thick).
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45-50 minutes.