I wait all year round for these delicious mangoes which taste so good by themselves and better in a dessert! Over the last few years, I have tried different types of desserts with fruits, but this upside down cake is one of the simplest ones to make and very flavourful.
Mango upside down cake :
What you will need:
- 2 mangoes, peeled and cut into pieces
- softened butter for greasing the pan
- 2 tablespoon caster sugar
- 2 tablespoon mango custard powder, optional.
- 100 grams all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 100 grams butter at room temperature (I use Amul butter)
- 100 grams caster sugar
- 2 large eggs
- 3 tablespoon milk
What to do :
- Pre-heat oven to 200ºC / 400ºF.
- Generously grease a 8-9 inch cake pan with softened butter on the sides. Line the bottom with a parchment paper. Sprinkle 2 tbsp sugar on the parchment paper.
- Snugly arrange mango pieces on the pan to cover the bottom.
- In a bowl take flour, baking powder, baking soda and custard powder. Sieve it once to aerate it.
- In another bowl take softened butter, caster sugar and whisk. Add eggs and whisk or beat with an electric beater until the batter is smooth.
- Add 3 tbsp milk to the batter.
- Now add the flour mixture and fold it in with a spatula.
- Then pour this mixture over the mangoes in the cake tin and gently spread it evenly.
- Bake for 30 minutes. Let it cool in the pan for 10 minutes. Then ease a spatula around the edge of the tin, place a plate on top and, with one deft – ha! – move, turn it upside-down.
NOTES :
- You can use any eggless recipe of your choice as the base cake too. One eggless cake recipe is here.
- If you are using unsalted butter, add a little salt to the batter.
- You can replace the custard powder with corn flour or omit it. But adding a little mango flavoured custard powder gives it a beautiful flavour.
Other mango desserts to try :
Eclairs with mango pastry cream
Sizzle and Drizzle 