Description
A golden twist to the traditional upside down cake
Ingredients
- Sliced ripe mango- 2cups
- Lemon juice- 1tbsp
- Butter- 1tbsp
- Brown sugar- 1/3 cup
- For the cake:
- Milk- 1 cup or 250ml
- Granulated sugar- 3/4 cup
- All purpose flour- 1-1/2 cup
- Custard powder- 1/2 cup
- Baking powder- 2tsp
- Baking soda- 1/4tsp
- Vanilla extract- 1tsp
- Butter- 1/2 cup
Instructions
- Pour lemon juice over the mango slices and let them stant for 15min.
- Melt butter in an 8″ cake pan and add the brown sugar. Cover with mango slices and set aside.
- For the cake, Sift the flour along with the baking powder and baking soda and keep aside.
- Heat milk in a pan and add the sugar. Stir until the sugar is completely dissolved and set aside to cool.
- Once the milk has reached room temperature, add the custard powder and vanilla extract and mix.
- Stir in the butter and mix again.
- Pour the prepared milk mixture to the flour mixture and mix well until there are no lumps.
- Pour the batter over the mangoes and bake in a pre heated oven at 180C for 45min or till an inserted skewer comes out clean.
- Allow the cake to cool in the pan for 5min. Remove and turn it upside down on a plate. Serve warm.
- Prep Time: 30 mins
- Cook Time: 45 mins