Sharing with you all, here is the step-by-step recipe from MARU BOTANA to prepare a delicious Mango Upside-Down Cake. Originally from India, mangoes are now cultivated in various countries around the world, making them an excellent option to enjoy during the summer, especially due to their high vitamin C content and antioxidant properties. Sweet and appetizing, mango is also a very versatile fruit that can be eaten on its own, blended into smoothies, or used...
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a 28 cm (11-inch) cake pan, add the sugar and melt it over heat until it turns into caramel. Spread the caramel evenly across the entire surface of the pan.
While the caramel is still hot, add the butter. Allow the butter to melt and combine with the caramel.
Peel the mangoes and cut them into eighths. Arrange the mango slices over the caramel and butter mixture, covering the entire surface.
In a bowl, beat the sugar with the eggs. Sift the flour together with the baking powder and add it to the mixture. Stir until well combined.
Pour the batter into the cake pan, over the mangoes and caramel.
Bake in a moderate oven (around 180°C or 350°F) for 30 minutes.
Before unmolding, drizzle the cake with the port wine. Then, carefully invert the cake onto a plate, ensuring the caramel and mango layer is on top.
Serve the cake warm for the best flavor, accompanied by whipped cream or ice cream.
Ensure the caramel is evenly spread to avoid uneven texture in the final cake.
Use ripe mangoes for a sweeter and more flavorful cake.
Can I use canned mangoes instead of fresh mangoes?
Yes, you can use canned mangoes if fresh mangoes are not available. However, fresh mangoes provide better texture and flavor.
What can I substitute for port wine?
You can substitute port wine with orange juice or a sweet dessert wine for a similar flavor profile.
Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend instead of regular flour to make this cake gluten-free.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw before serving.
