This cake was made some time ago from home grown mango given by a friend. No idea about the specie of the mango but the skin was green in colour with very meaty flesh. Yummy cake for any time of the day!
Recipe for Mango Upside Down Cake (adapted from BBC Goodfood magazine with slight modifications)
- 2 large mangoes
- 175 gm butter
- 120 gm sugar (reduced from 175 gm)
- 3 eggs
- 225 gm plain flour
- 2 tsp baking powder
- 75 ml milk
- Pinch of salt
- 2 Tbsp lemon juice to toss onto the mangoes
- 3 Tbsp mango bits
- 40 gm butter, 50 gm brown sugar, 1 Tbsp water
- Lightly grease a solid based 22 cm round cake tin. ( I used a loaf pan.)
- Sift the flour with the baking powder and salt, set aside.
- Put the brown sugar and water in a small saucepan over low heat to allow the sugar to dissolve. Bring to the boil and continue to cook without stirring until the sugar has turned a deep caramel colour. Add the butter and swirl the pan to incorporate evenly. Pour immediately into the prepared pan, covering the base with an even layer of caramel. Leave to cool.
- Peel the mangoes, cut off the cheeks and slice the flesh into 1/4 inch thick slices. Arrange the mango over the hard caramel in the pan.
- Cream the butter and sugar until pale and fluffy. Gradually add the beaten eggs, mixing well between each addition. Fold the sifted flour into the cake mixture, mix well. Add the milk and mix until smooth.
- Toss in the mango bits and mix well.
- Carefully spoon the cake mixture over the mango slices and level.
- Bake in a preheated oven @ 180 deg.C for 45 to 50 mins. or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the tin for 5 mins. before turning out into a serving plate.
I'm linking this post to Mrs. M's Recipe Link Party (Jan. '13)