• 250 ml golden syrup
  • 1 mango, peeled, pitted, and cut into wedges
  • 300 g butter, at room temperature
  • 150 g castor sugar
  • 3 large eggs, lightly beaten
  • 300 g self-raising flour
  • 125 ml (½ cup) milk


  1. Preheat the oven to 180°C and spray a 21 cm round cake tin with non-stick spray.
  2. Pour the syrup into the cake tin and heat in the oven for about 2 minutes. Remove and tilt the tin to evenly spread the syrup. Lay the mango over the syrup and set aside.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time beating well after each addition. Fold in the flour and enough milk to form a smooth lump-free batter.
  4. Spoon the mixture over the mango slices and smooth to level out. Bake until golden, for about 40 minutes. Leave to cool before carefully inverting the cake onto a serving dish and serve with whipped cream if desired.