• Apeksha Gore

Mango upside down cake



While pineapple upside down remains the all time classic favourite, Mango has its own charm, especially during the summers when the seasonal Alphonso mangoes are at their prime. This recipe not only has the fruit as the top layer (when turn upside down), but also is bursting with a rich mango flavour attributed to the addition of mango puree in the batter.

The recipe is not very difficult, the baking time however, is slightly longer as is the case with any fruit-puree based cake.


Ingredients:

For the caramelized mango layer:

  • 2-3 mangoes, sliced length wise into thin slivers

  • Juice of 1 lemon

  • 2 tablespoons butter

  • 0.5 cup sugar


For the cake:

  • 1 and 1.2 cup flour

  • 1/2 cup butter

  • 3/4th cup powdered sugar

  • 2 whole eggs plus yolk of 1 egg

  • 1/3rd cup yogurt

  • 1.2 cup mango puree

  • 1 teaspoon baking powder

  • 1 teaspoon vanilla

  • 1/2 teaspoon salt


Method:

1. Prepare the mangoes by cutting into thin slivers. Add lemon juice and keep aside

2. In a heavy bottom pan, melt butter and add sugar

3. Let the mix simmer until bubbles form

4. Spread the light caramel on a 9 inch pan

5. Arrange mangoes slivers on the caramel in concentric circles or in a random manner


For the cake batter:

1. Mix together the dry ingredients - flour, baking powder and salt

2. Beat butter and sugar together until fluffy, about 5 mins

3. Add the eggs and yolk, beat in vanilla and yogurt

4. Add flour and mango puree in alternate additions, finishing with flour

5. Pour the batter over prepared mango base

6. Bake at 180 degrees for 40-45 mins.

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