Sunday spoil: Upside down caramelised mango cake

You’ll need: For the caramel – 175g castor sugar; 2 mangoes, chopped (out of season, substitute with canned mango, drained).

For the cake – 150g cake flour; 2 tsp baking powder; 175g butter, softened; 175g castor sugar; 4 Tbsp ground almonds; 4 eggs, beaten; 5ml vanilla essence.

For the garnish – 1 mango and passion fruit.

How to: 

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 them 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.

* Recipe & image by Mango.