Mango & Blue­berry Up­side-down Cake

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SERVES 12 PREP 30 min­utes COOK 1 hour 30 min­utes COST $2.35 a serve

60g but­ter, at room tem­per­a­ture,

plus 300g ex­tra

¼ cup firmly packed brown su­gar 2 man­goes, thinly sliced

125g blue­ber­ries

¾ cup caster su­gar

2 eggs, at room tem­per­a­ture 2 tea­spoons vanilla essence 2 cups plain flour

1 tea­spoon bak­ing pow­der ¾ tea­spoon ta­ble salt

Pre­heat oven to 180ºC/160ºC fan-forced. Grease and line the side and base of a 22cm (base mea­sure­ment) round cake pan with bak­ing pa­per.

Com­bine the but­ter and brown su­gar in a small saucepan; cook and stir over low heat for 2 min­utes or un­til su­gar dis­solves. Pour into base of pre­pared pan; tilt to cover base evenly. Ar­range mango evenly over the top. Fill any gaps be­tween mango with blue­ber­ries.

Us­ing an elec­tric mixer, beat ex­tra but­ter and caster su­gar in a large bowl un­til pale and creamy. Add eggs, one by one, beat­ing un­til com­bined. Beat in essence. Fold in flour, bak­ing pow­der and salt. Care­fully spoon bat­ter over fruit in pre­pared pan; level sur­face. Bake for 1 hour 25 min­utes or un­til a skewer in­serted at cen­tre comes out clean. Stand in pan for 5 min­utes, then turn up­side down onto a serving plate to serve.

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