Mango Upside-Down Cake
You will need: an 8 inch baking pan, a food mixer, an oven preheated to 180oC or fan assisted at 160oC
- 300g margarine or butter (at room temp)
- 300g sugar
- 6 x eggs
- 300g self raising flour
- 5ml baking powder
Peel and slice the mangoes evenly and set aside.
To make the caramel:
- Combine 100g of sugar with 30ml of water and 5ml of vanilla essence in a pan. Place on medium heat and allow to heat through till a lovely caramel brown colour develops, stir from time to time and keep an eye, so it doesn’t burn.
- Pour into the base of the greased and lined 8 inch pan and set aside to cool a bit.
To make the sponge:
- Add all ingredients into the bowl of a stand mixer, or a baking bowl and beat on medium till all the ingredients are combined. A few minutes.
Arrange the mango slices on top of the cooled caramel in the cake tin, then pour the sponge mix over them into the cake tin.
Bake for 35 to 45 minutes (depending on your oven) till a skewer or a sharp knife dipped into the cake comes out clean.
Allow to cool for a few minutes then turn out onto a plate or tray.
Cut, serve and enjoy, on its own or with cream or ice cream.