Thursday
Jul122012

Mango Upside Down Cake


If I ever had the time or inclination to have afternoon tea, this would be the cake I would choose to have with it. Dense and moist, without being too sickly sweet, it is the perfect way to get you through that afternoon work slump. Even better, is the fact that it’s totally guilt free, made with coconut palm sugar and spelt flour, so you needn’t agonise over that second slice! For a gluten free version you can use any wheat free white flour mix instead.  For more information on why ingredients like coconut palm sugar, non dairy butter and spelt flour are healthier choices, check out our Guilt Free Ingredients section here.

 

 

 

 

 

 

Base

85g Coconut palm sugar

2 Mangoes, peeled and flesh cut away from the stone in long thin wedges (use slightly firm under ripe mangoes, if they are too soft and ripe it will be difficult to cut into slices)


Sponge

200g Sunflower butter, or other non-dairy butter

175g Coconut palm sugar

2 eggs

75ml rice milk

280g spelt flour – wholegrain or white is fine, or you can mix the two together

2 tsp baking powder

100g ground almonds

Soya yoghurt to serve

Serves 10 - 12

22cm loose-sided cake tin


Pre heat the oven to 180C conventional

Place the coconut palm sugar in a saucepan over a high heat. After a minute or two the sugar will melt and become syrupy. Once it comes to a boil, let it bubble for another minute until it is quite thick and becomes caramelised. It will bubble quite aggressively when it is on the high heat, so the best way to check if it is done is to move the pan off the heat so the bubbles subside, then you can easily see if it is thick and syrupy enough.

When it is done, immediately pour it into the base of the cake tin and with the  back of a spoon smooth it out over the entire base. Then lay the mango slices onto the caramel, filling in any gaps. Leave to cool.

For the sponge filling, use an electric whisk to cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time and then the rice milk. Fold in the flour, ground almonds and baking powder and beat until combined.

Invert the cake onto a plate and carefully remove the base of the cake tin so as not to remove any of the mango topping. Leave to cool completely and serve with yoghurt or ice cream. There are plenty of good quality brands of non dairy ice cream and yoghurt available now, even in supermarkets, so keep an eye out for them.

 

Gently spoon the mixture into the cake tin, taking care not to move the mango slices. Smooth the top and then bake for 40 minutes until a skewer comes out clean. Depending on your oven, it may take a little longer. If so, cover the top with tin foil so it does not burn.

Remove from the oven and leave to cool for 5 minutes, but no longer as the caramel/mango topping will stick to the tin if it is left to cool completely. Invert the cake onto a plate and carefully remove the base of the cake tin so as not to remove any of the mango topping. Leave to cool completely and serve with yoghurt or ice cream.

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Reader Comments (5)

Jordo and Jessica this looks delightful, can't wait to give it a go! Also a quick question - is coconut palm sugar different to regular palm sugar? I'm a bit new to all these guilt free, non sugar sugars! geo

August 2, 2012 | Unregistered Commentergeo

This looks delicious guys, I can't wait to try it! I really like your twist on the usually too-sweet pineapple upside down cake, I usually avoid it for that very reason. I've never thought to use mango instead of pineapple! Thanks for the idea - definitely next on my to-make list.

August 4, 2012 | Unregistered Commentermarta

This looks totally scrumptious. Whilst I'm with you on the coconut sugar and spelt flour, I'll can't agree that sunflower spread can be better for you than good quality butter from grass fed animals.

August 6, 2012 | Unregistered CommenterChoclette

Thanks for your comments guys! Glad you all like it! Choclette - As for the dairy free spread, do feel free to swap butter in for the sunflower spread if that is your preference, as it works just as well. We give this option as so many of our clients have issues with dairy products and find they feel much better off them, but it is of course adaptable to your own tastes. Let me know how it goes! Jordan x

August 6, 2012 | Unregistered CommenterJordan

Yum, this is my idea of a cake! It sounds delicious and healthy too, thank you for the recipe.

August 6, 2012 | Unregistered CommenterGail

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