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Mango & limetten upside-down cake

45 min
Mango & limetten upside-down cake

Mango & limetten upside-down cake

45 min

I’ve made this using mango and lime, but it’s just as nice with pineapple, apples, pears or figs – simply switch up the citrus to best suit your chosen fruit and you’re good to go.

  • 150 gbutter
  • 125 gflour
  • 125 gbrown sugar
  • 8 xcardamom pods
  • 2 xeggs
  • 1 xmango
  • 1 xlime
  • 1 tspbaking powder

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This recipe is on the shopping list for 2 .

Manual

Preheat the oven to 220ºC/425ºF/gas 7. Bash the cardamom pods in a pestle and mortar and discard the husks. Crush the seeds to a fine powder and set aside. Peel and finely slice the mango, discarding the skin and stone
Place a 20cm ovenproof non-stick frying pan over a medium heat and melt 25g of the butter. Finely grate in the lime zest and squeeze in half the juice. Add 1 tablespoon of sugar and the sliced mango, then leave everything to bubble away and caramelise for around 5 minutes, or until golden and the sugar has thickened.
Meanwhile, make the sponge. Place the remaining butter, sugar and ground cardamom into a mixing bowl and beat, using the beater attachment, until pale and creamy. Crack in the eggs one at a time, pulsing until smooth. Add the flour and the remaining lime juice and beat until just combined.
Spoon the mixture evenly over the caramelised mango. Pop the pan into the oven and bake for 18 to 20 minutes, or until golden, sticky and cooked through. Leave to cool in the pan for around 3 to 4 minutes, then carefully turn out onto a serving plate.
Roughly chop and scatter over the pistachios (if using). Serve warm or cold, with a dollop of coconut yoghurt, if you like.
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