Instead of baking the caramelized mangoes with the usual sponge cake batter, here, they are paired with a golden yellow cake.
By Nandita Nataraj
I have always liked baking with fruits. There is something addictive and magical about cooking or baking with fruits. No matter what dish you are baking or cooking, the house always transforms into an aromatic tropical heaven. Apart from this, the end product, always ends up tasty. Considering all these facts, I am sure it would not surprise any one when I say that I heart upside down cakes.
Traditionally in an upside down cake, fresh fruits or berries are embedded in caramel and baked with a buttery cake batter which offsets the fruit on top. However, this recipe has got an elegant twist. Instead of baking the caramelized mangoes with the usual sponge cake batter, I have paired the mangoes with the golden yellow cake. The match was just outstanding as mangoes and custard always go very well together. As up side down cakes are very versatile, any seasonal fruit works well for this recipe
Nandita was born, bred and spread in India, but right now lives in Tanzania where her quest for simple and exotic pleasures of food led to the creation of the blog Paaka-Shaale. She believes that food is not just a means to feed a body. But it is also meant to appeal the mind and satiate the soul.