Monday, May 23, 2011

Upside down mango cake

Upside down mango cake

40g butter (melted)
100g caster sugar
2 large mangoes
175g butter, softened
175g caster sugar
3 eggs, beaten
2 tsp baking powder
75ml milk, at room temperature
225g plain flour
1. Heat the oven to 180 C
2. Butter your cake tin well.
3. In a small saucepan , over low heat dissolve the castor sugar and 2 tbsp water over a
4. Bring to the boil and continue to cook without stirring until the sugar has turned a deep caramel colour. Immediately add the 40g butter and swirl the pan to combine. Pour immediately into the cake tin, covering the base evenly. Keep aside to cool.
5. Cut the mangoes into even sized strips and arrange neatly over the hard caramel in the cake tin.

6. Sieve the flour, baking powder and the salt and mix well with a spoon.
7. Now beat the softened butter and the caster sugar until pale and fluffy. Slowly add in the beaten eggs, beating well after each addition.
8. Fold in the flour mixture into the butter mixture using a spoon until just blended.
9. Add the milk and mix again until the mixture is smooth. Carefully spoon the cake mixture over the mango slices, ensuring that the mango slices stay where they are.
10.         Bake for about 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean.
11.         Let the cake cool for 5 minutes before turning on to your serving dish.

No comments:

Post a Comment