Mango upside down cake

We decided to try a new twist on an old favourite so we substituted the well known pineapple for mango to see what it would be like and I have to say, it works really well. In fact my whole family said that they prefer the mango to pineapple in this cake and Faith really enjoyed cooking it with me.
















To make your own you will need;


For the topping
* 50g stork or similar.
* 50g soft light brown sugar.
* Small tin of mango slices in light syrup.

For the cake
* 100g Stork or similar.
* 100g caster sugar.
* 100g self-raising flour.
* 1 teaspoon baking powder
* 1 teaspoon vanilla extract
* 2 eggs.

To do.

1) Preheat the oven to 160.

2) Start by making the topping, so beat the butter and sugar together until creamy.

3) Spread over the base and 1/4 up the sides of a deep cake tin.

4) Arrange the mango slices in the tin and keep the syrup for later.

5) Now to make the cake batter. Cream together the butter and sugar.

6) Whisk in the eggs one at a time and then whisk in 2 tablespoons of the mango syrup and the vanilla extract.

7) Fold in the flour and baking powder with a metal spoon to make a smooth batter.

8) Spoon into your cake tin and bake for 30 – 35 minutes.

Once cooked, leave to stand for five minutes and then turn out onto a plate. Serve with custard or vanilla ice cream and enjoy!

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