Skip to main content
logo
Food Advertising by

Mango Upside Down Cake

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)

    Ingredients
    • 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
    Caramel
    • 40 gm butter, 50 gm brown sugar, 1 Tbsp water
    Method
    1. Lightly grease  a solid based 22 cm round cake tin. ( I used a loaf pan.)
    2. Sift the flour with the baking powder and salt, set aside.
    3. 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.
    4. 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.
    5. 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.
    6. Toss in the mango bits and mix well.
    7. Carefully spoon the cake mixture over the mango slices and level.
    8. 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)




Comments

  1. That's a pretty and delicious cake! I love mango and I'm sure I can two slices in a roll :D

    ReplyDelete
    Replies
    1. If you're a mango lover, then you'll enjoy this cake!

      Delete
  2. Lovely golden mango! Bet the cake tastes good!

    ReplyDelete
  3. Hi Cheah, wah!, can't remember when was the last time I bake an upside down cake. Must use loaf pan to bake cakes, easy slicing and storing. Thanks for reminding.

    ReplyDelete
    Replies
    1. I do agree with you that it's easy to slice up cakes made with a loaf pan.

      Delete
  4. what a spectacular upside down cake!

    ReplyDelete
  5. I like the golden color of your cake and the mango looks sweet too! Nice crumbs!

    ReplyDelete
  6. Cheah,
    This is a pretty cake.
    Love the fresh mango pairing with the cake. Must be really Yum!!

    mui

    ReplyDelete
    Replies
    1. Thank you, Mui Mui. Yes, yummny with the fresh mango.

      Delete
  7. That really does look and sound yummy! Thanks for the idea!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.