Mango Upside-Down Cake
A golden Top End sponge baked over caramelised Katherine mango slices, creating a luscious, fruit-topped afternoon tea centrepiece.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 375 kcal
Equipment
- •22 cm round cake tin
- •mixing bowls
- •electric hand mixer
- •wire cooling rack
- •serving platter
Nutrition
Per serving, approximate
- Calories
- 375 kcal
- fat
- 17 g
- carbs
- 52 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 375 kcal
Instructions
- 1
Preheat your oven to 180C (160C fan-forced) and grease the sides of a 22 cm solid cake tin.
- 2
Pour the melted topping butter into the base of the tin and sprinkle the brown sugar evenly across.
- 3
Arrange the mango slices in neat, concentric circles over the sugar base, packing them closely together.
- 4
Sift the plain flour, baking powder, ground ginger, and salt together in a medium bowl.
- 5
Beat the softened batter butter and caster sugar in a separate bowl until pale and creamy.
- 6
Add the eggs one at a time, beating thoroughly after each addition, then mix in the vanilla extract.
- 7
Fold in half the flour mixture, then add the milk, followed by the remaining flour until just combined.
- 8
Spoon the batter gently over the mango slices and smooth the top evenly with a spatula.
- 9
Bake for 40 to 45 minutes until a skewer inserted into the centre comes out clean.
- 10
Rest the cake in the tin for 10 minutes, then invert carefully onto a rimmed serving platter.
Chef's tips
Choose firm-ripe mangoes like Kensington Pride or Calypso that hold their shape during baking. Do not let the cake sit in the tin longer than ten minutes, or the caramelised base will stick to the tin.
Ingredient substitutions
- fresh Kensington Pride mangoes → canned or thawed frozen mango slices, thoroughly drained
- full-cream milk → canned coconut milk for a tropical flavour
Storage
Cover and store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Warm individual slices in a microwave for 15 to 20 seconds before serving.
Common mistakes to avoid
- •Using overripe, mushy mangoes which release excess liquid and make the sponge base soggy.
- •Flipping the cake while piping hot, which can cause the fruit pattern to slide apart.
- •Using a springform tin, which allows the butter-sugar caramel to leak during baking.
Serving suggestions
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