Step 1
Preheat the oven to 170°C and line or grease a 23 cm springform cake tin with baking paper or oil.
Step 2
Using a hand whisk, briefly mix the eggs and sugar in a large bowl until pale and a little fluffy, then slowly whisk in the vegetable oil, followed by the yoghurt, lemon zest and spices or herbs, if using.
Step 3
In a separate bowl, whisk together the flour and baking powder, then add this mixture to the wet ingredients and whisk to combine. Pour into the prepared cake tin.
Step 4
To make the topping, toss together the mango slices, brown sugar and almond meal in a small bowl, then arrange on top of the cake.
Step 5
Bake for 50 minutes, until a skewer inserted into the centre of the cake comes out clean. Rest in the tin for 5 minutes, then use a knife to slide around the edge of the cake and remove it from the tin.
Step 6
Any left-over cake will keep in an airtight container for 3-4 days.
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