Mangoes are everywhere now! Every year, around this time, I have been buying mangoes every week; there are so many varieties of mangoes out there, but we particularly like Champagne mangoes. My children have been taking sliced mangoes for lunch snacks almost daily and they don’t get bored 🙂 Aside from eating fresh mangoes, I also have been baking them and incorporating them into our dinner entrees. Today’s recipe comes from “Saved By Cake” by Marian Keyes; I have been waiting for this cookbook to be published in America, so back in April when it finally came out I purchased it!
3-1/2 Tablespoons butter
1/4 cup light brown sugar
16 ounce can of sliced mango in syrup, drained (reserve 2 Tablespoons of the syrup). **I used fresh ripe mangoes instead; enough to cover the top (1 large mango or 1-1/2 mangoes – depending on the size and variety you use).
7 Tablespoons butter
1/4 cup superfine sugar
3/4 cup self-rising flour
1 teaspoon baking powder
Liberally grease an 8 inch cake pan. I would discourage using springform pan because the syrup will leak out as the cake bakes. Preheat the oven to 350F.
For the topping, beat the butter and sugar together, then spread it over the base of the cake pan – it will be a very thin layer so don’t worry. Then arrange the mango slices on top of the topping (you can cut some slices to fill in the gaps).
Make the cake by creaming the butter and sugar together, adding the eggs and the 2 Tablespoons of reserved syrup (if you are using fresh mangoes don’t worry about this syrup). Sift in the flour and baking powder and fold through.
Spread the cake batter over the sliced mangoes, covering them, then bake for 35 minutes. Cool for 5 minutes on a wire rack, and invert the cake out onto a serving plate (without burning your fingers!). Serve warm with a dollop of fresh cream.
My opinion: First of all, I was a bit surprised when my children didn’t like this cake; they said it wasn’t bad tasting, but not for them. Maybe their taste buds haven’t grown into sophisticated palates yet 🙂 On the other hand, my husband and I quite enjoyed this cake. I was never into pineapple upside down cakes (I think they were too sweet for my taste), but this mango upside down cake had enough sweetness to qualify as a cake and a very adult flavor. I also think that not using canned mangoes helped the cake not to be overly sweet. I think next time I may add a little bit of freshly ground cardamom!