Mango Upside Down Cake
140 grams dark brown sugar
70 grams butter
2 to 3 mangoes, depending on size
250 grams plain flour
2 teaspoon baking powder
180 grams caster sugar
200 grams melted butter, cooled
2 eggs, lightly whisked
90mls milk, approx
Prepare the mangoes:
Slice the mango close to the seed to give you two cheeks. Using a large spoon, scoop out the flesh in one piece. Slice the cheeks evenly lengthways.
Peel the skin away from the seed and cut the flesh around this seed, this should give you another two slices.
Make the topping:
Place the dark brown sugar and butter into a small saucepan and cook over a low heat until the butter has melted and the sugar has dissolved.
Pour this into a prepared cake pan - I used a 20cm/8 inch square pan.
Arrange the sliced mango over the topping - either randomly or in a pattern.
Make the Cake:
Sift the plain flour, baking powder and caster sugar together into a bowl. Add the eggs and cooled melted butter and stir, adding enough milk to create a spoonable batter.
Spread the batter carefully over the mango slices and then level off with a palette knife.
Bake in a preheated 160°C/320°F oven until golden and cooked through. If you find the surface is browning too quickly, cover it with foil.
Once cooked, let it sit in the pan for a few minutes before turning out onto your serving dish.
It's delicious served warm - there's a slight bitterness to the dark brown sugar with offsets the sweet mango and the buttery cakes acts like a sponge to soak in those tropical juices but it's just as good served cold.