So I have a box full of mangoes, all 12 large ones that I bought for $1 each. Now, I don’t know what to do with them because we just cannot finish eating them. It is just the beginning of the mango season and they aren’t very sweet.
I dug up one of my friend, Thomas’s banana cake recipe that I recall he’ll make a few times a week. I gather I’d modify the ingredients, change the way the batter is made and then re-combine it into a mango upside down cake. Yep, just needed to think out of the box a little. And here it is, my own mango upside down cake. Not the prettiest, as I was just chopping up the mango. In future, I’d arrange them into pretty circles.
Mango Upside Down Cake
Ingredients
Cream
- 160 g Butter at room temperature
- 100 g Raw caster sugar
- 5 Egg yolks
- 1 tsp Vanilla essence
Meringue
- 5 Egg Whites at room temperature
- 100 g Raw caster sugar
Dry Ingredients
- 250 g Self-raising flour
- 1 tsp Baking Powder
- 1 tsp Cinnamon Powder
- 1 tsp salt
Topping
- 1 Mango deseeded and cut into anyway you like
- 1 tablespoon Gula Melaka or Coconut Sugar
- 40 g Butter
Instructions
Cream
- Cream butter and sugar until light and fluffy, almost white.
- Add egg yolk one and a time, each time ensuring it is emulsified.
- Add vanilla essence.
Meringue
- Beat egg whites with sugar to stiff peak.
Dry ingredients
- Sift everything together.
Topping
- Melt the gula melaka in the butter.
- Line a 8 inch round cake pan, and butter the sides.
- Arrange the mango on the bottom of the cake pan and sprinkle with gula melaka mixture.
Combine
- Put a third of the flour and meringue into the cream and mix until just combine.
- Add another third and when combined, add the rest.
- Spoon over the mango topping.
- Bake at 160°C for 1 hour at a medium to low rack.
- Remove from oven and let it cool on a rack for 15 minutes before turning it upside down onto a serving plate.
