Caramelised Mango Upside-Down Cake
with Tropical Syrup
- Gluten
- Wheat
- Milk
- Eggs
- Hazelnut
- Soy
- Pecan
- Almond
- Sesame
- Cashew
- Pistachio
- Brazil nut
- Pine nut
- Macadamia
- Peanuts
- Walnut
- Milk
- May contain traces of allergens
Impress the dinner table tonight when you flip this cake over to reveal the caramelised mango top! This tropical dessert is already irresistible as it is, but with a generous drizzle of mango syrup on top? You’ll have everyone lining up for seconds!
Ingredients
1 packet
Brown Sugar
(May be present: Hazelnut, Soy, Pecan, Almond, Sesame, Cashew, Pistachio, Brazil nut, Pine nut, Macadamia, Peanuts, Walnut, Milk)
1 tin
Tinned Mango
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Hazelnut, Soy, Pecan, Almond, Sesame, Cashew, Pistachio, Brazil nut, Pine nut, Macadamia, Peanuts, Walnut, Milk)
Not included in your delivery
200 g
butter (softened)
(Contains: Milk; )
21 g
butter (for the sauce)
(Contains: Milk; )
3 piece
egg
(Contains: Eggs; )
⅓ cup
milk
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper.
• Drain tinned mango (reserving the syryp), then thinly slice.
• Measure out 200g of softened butter and set aside at room temperature. Measure 20g butter (for the sauce) and set aside.
• Divide brown sugar into two separate bowls: 160g in one bowl and the remaining 40g in a second bowl.
TIP: Using room temperature butter helps the batter get light and fluffy!
• In a medium saucepan, combine the butter (for the sauce) and 40g brown sugar. Cook over medium heat, stirring, until the sugar is dissolved, 2-3 minutes.
• Once the sauce has cooled slighty, pour into the lined cake tin. Arrange mango slices, in a single layer, on top of the sauce.
• In a large bowl, add 160g brown sugar and the softened butter. Beat with electric beaters until light and fluffy, 2-3 minutes.
• Add eggs, one at a time, and beat until smooth. Using a spoon, fold in the basic sponge mix and milk until just combined.
• Pour cake batter into the lined cake tin, covering the mango. Bake for 45 minutes - 1 hour. Set aside to cool in the tin, 15-20 minutes.
TIP: To check if the cake is done, stick a toothpick or skewer in the centre. It should come out clean
• While the cake is baking, wipe out saucepan and return to medium heat with the reserved syrup. Reduce until slightly thickened, 5-6 minutes.
• When the cake has cooled, place a serving plate on top of the cake. Carefully flip cake over and remove the tin to reveal the mango top.
• Divide caramelised mango upside-down cake between plates.
• Drizzle over mango syrup to serve. Enjoy!
