A while ago, I prepared a fig tart tatin. That worked pretty well for a first attempt. In fact, it worked extremely well. With the enthusiasm of the first time lucky, I decided it would be a good idea to try another dessert. I had a spare mango in the fruit bowl and the tatin success had me thinking of upside-down desserts.
Naturally, this led me to concocting an upside-down mango cake. As with so many of my forays into unknown culinary country, things didn’t work out exactly as planned. If I wanted to make this a great cake, I should have spent the money and gone for two mangos. So while the cake was pretty good, it was a bit on the dry side. Thankfully, there is a solution for that; whipped cream.
- 110 ml milk
- 200 grammes of butter
- 225 grammes of caster sugar
- 260 grammes of self-raising flour
- 1 vanilla pod
- 2 eggs
- Juice of 1 lemon
- 3 teaspoons of brown sugar
Scrape the vanilla seeds out of the pod. Add it to the milk and whisk it in with a fork.
Whisk together the eggs and the sugar until it is nice and light. Soften 15 grammes of the butter and add it to the mixture a bit at a time.
Next, add the flour about a quarter at a time. Do likewise with the milk mixture, alternating with the flour.
Melt 50 grammes of butter in a nice pot with the sugar and the lemon juice.
Pour the resulting mixture into in a lined 9″ cake tin. Feel free to admire my new silicon cake ‘tin’.
Chop the mango into nice chunks. Darnation! I should have used two mangos.
Put the mango in the cake tin. Add the cake mixture.
Pop this into a preheated oven at 160º C for 35 minutes. I left mine in for 45.
Let it cool. Turn it out on to a rack and remove the parchment paper.
Let it cool. Whip some cream and get ready to serve.
My verdict on my own efforts. It needed a good dollop of cream but it tasted really good. The lesson from this post: Get the second mango.