UPSIDE DOWN CARAMELISED MANGO CAKE

Recipe
Caramel
- 175g castor sugar
- 2 mangoes, chopped (out of season, substitute with canned mango, drained)
- 150g cake flour
- 2 teaspoon baking powder
- 175g butter, softened
- 175g castor sugar
- 4 tablespoons ground almonds
- 4 eggs, beaten
- 5ml vanilla essence
- 1 mango and passion fruit
Description
- Grease and flour a Bundt cake tin and line the base with baking powder. Alternatively a greased silicone cake mould works well.
- To make the caramel, place the sugar in a heavy-based saucepan, do not stir, allow to caramelise over medium heat very gently until deep golden brown. Pour immediately into the prepared tin.
- Arrange the diced mango over the caramel. The fruit must almost cover the base of the tin.
- Sift the flour and baking powder and place in a food processor.
- Add the butter, sugar, almonds, eggs and vanilla. Process briefly until smooth and evenly blended, 1-2 minutes.
- Spread the cake mixture over the fruit.
- Bake at 160ºC until the top is golden and the sides of the cake have pulled away from the tin, about 1 hour and 10 minutes.
- Transfer to a cooling rack and leave to cool for a few minutes, before unmoulding.
- Serving suggestion – dust with icing sugar and serve warm or at room temperature with crème fraiche.