Mango Upside Down Cake
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.
食谱
Mango Upside Down Cake
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
Cream
- 160 gButter at room temperature
- 100 gRaw caster sugar
- 5Egg yolks
- 1 tspVanilla essence
Meringue
- 5Egg Whites at room temperature
- 100 gRaw caster sugar
Dry Ingredients
- 250 gSelf-raising flour
- 1 tspBaking Powder
- 1 tspCinnamon Powder
- 1 tspsalt
Topping
- 1Mango, deseeded and cut into anyway you like
- 1 tablespoonGula Melaka, or Coconut Sugar
- 40 gButter
做法
- Cream
- 01Cream butter and sugar until light and fluffy, almost white.
- 02Add egg yolk one and a time, each time ensuring it is emulsified.
- 03Add vanilla essence.
- Meringue
- 04Beat egg whites with sugar to stiff peak.
- Dry ingredients
- 05Sift everything together.
- Topping
- 06Melt the gula melaka in the butter.
- 07Line a 8 inch round cake pan, and butter the sides.
- 08Arrange the mango on the bottom of the cake pan and sprinkle with gula melaka mixture.
- Combine
- 09Put a third of the flour and meringue into the cream and mix until just combine.
- 10Add another third and when combined, add the rest.
- 11Spoon over the mango topping.
- 12Bake at 160°C for 1 hour at a medium to low rack.
- 13Remove from oven and let it cool on a rack for 15 minutes before turning it upside down onto a serving plate.