Upside-Down Caramelized Mango Cake

PREPARATION TIME 30 MINUTES
BAKE TIME 50-60 MINUTES
SERVES 8-10
LEVEL EASY

INGREDIENTS
For the topping
• 100 grams granulated sugar
• 1 large mango, not completely ripe
For the sponge
• 175 grams unsalted butter, softened at room temperature, plus extra for greasing
• 175 grams granulated sugar
• 3 eggs, beaten
• 225 grams all-purpose flour
• 1 teaspoon baking powder
• 75 ml milk, full fat or low fat
To serve
• vanilla ice cream

METHOD
• Preheat oven to 200°C.
• Lightly grease 20cm round cake tin with butter and line base with parchment paper.
• For the topping: Put the sugar in a saucepan and gently heat till the sugar turns a brownish color, swirl the pan from time to time to allow for a consistent caramelize and to avoid burning.
• Tip the caramel into the greased cake tin base. Tilt the tin slightly to allow for an even coating. Allow to cool aside.
• In the meantime, peel and slice the mango. Arrange the slices on top of the caramel. At this point the caramel should have hardened.
• For the sponge: Cream the butter and sugar till fluffy and pale in color. Continue to beat while adding the eggs a little at a time. Fold in the flour and baking powder and spoon in the milk. Continue to beat until you have a smooth consistency. Gently pour the batter over the caramel and mango slices. Leave to rest a few minutes to ensure the batter is levelled inside the tin.
• Bake for 60 minutes but check at 50 minutes, by inserting a cocktail stick or toothpick in the center of the sponge, which should come out clean. Once complete remove from oven and allow to rest in tin for 5 minutes and then turn onto a wire rack.
• Serve with vanilla ice cream.