Friday, July 3, 2015

Upside Down Mango Cake

We are a mango loving crazy family, and that includes my mango eating dog who loves to chew on the seed!  End of the mango season coincides with my husband's birthday. So what better way to end the season than make a mango cake? However, mango is one fruit that I normally do not tamper with. That is cook/bake the fruit. At best, I use cubed pieces in trifles or with ice-cream. But this time, I decided to give it a shot and bake a mango dessert!

This is a simple and easy to bake cake. As you can see from the pictures, the result was a moist, super soft and gooey cake with caramel dripping off the top, and off course the heavenly mango pieces baked and soaked in caramel. Husband, family, friends and my dog loved it. Proof of the pudding! :D

You will need:

250 gms flour
200 gms brown sugar
250 gms cooking butter
4 eggs
1tsp vanilla essence
2 cups firm cubed mangos (I used Alphonso mangos)
1/2 cup caramel

For the cake : Cream the butter and sugar until light and fluffy. Beat the eggs separately and add in one at a time, continuously beating along with the vanilla. Fold in the flour little at a time till a smooth consistency is formed.

For the caramel : In a heavy bottom pan, place 3/4 cup of white (refined) sugar with 4 tbs of water. Cook on low flame without stirring till the sugar and water are well incorporated. Heat the mixture further till the colour changes to brown. Turn off the gas and let it cool.

Pre heat the oven at 180 degrees centigrade. Grease and line a baking tray with parchment paper. Evenly distribute/arrange the mango cubes on the tray. Pour the caramel over the mango ensuring that every bit of the tray base is covered with mango and caramel. On top of this, pour the cake batter and bake at 200 degrees centigrade for 25 minutes or till a knife inserted comes out clean without gooey batter sticking to it. Allow to cool completely before flipping the cake on a flat surface.