Last week – HIM did a BIG fruit shop at the Chatelain market on the Wednesday.
“GREAT”, I hear you say.
“Not so great”, I say.
Yes – of course – it was wonderful to get home to an enormous bag of gloriously ripe and ready to eat cherries (think BIG bag), a bag of about 20 plump apricots, a bag of sweet and juicy nectarines, a bunch of almost ripe banana’s and 2 ready to eat mango’s. What person in their right mind wouldn’t think that this was great???
ME – I love all of the fruits above – but had dinner plans for thursday night – and we were going to be away from Friday to Sunday in Wépion, Namur for a silent retreat (and weren’t allowed to bring any food with us) – so when were we going to eat all of this???
So last thursday and friday saw me bringing a mini coolerbag into the office with a container of cherries (to share with my fellow colleagues), banana, apricots and a nectarine (the last 3 were for me). This however didn’t really seem to make any impact on the pile of fruit overflowing from the fridge and fruitbowl. And coming back to the apartment on Sunday night – I was greeted by 2 *starting to look sad* mangoes.
THEREFORE, and because I hate to let good food go to waste, I scoured the world of Dr Google and found (on my favourite recipe forum, BBC Good Food website) the following recipe:
Mango Upside down Cake
100g caster sugar
2 large mangoes
175g caster sugar
3 eggs, beaten
225g plain flour
2 teaspoons baking powder
75ml milk (at room temperature)
- Place first batch of caster sugar with 2 Tablespoons of water into a small saucepan over a low heat to allow sugar to dissolve
- Bring to the boil and continue to cook without stirring until sugar has turned into a deep caramel colour
- Add 40g butter and swirl the pan to incorporate evenly
- Pour immediately into cake tin, covering the base with an even layer of caramel
- Leave to cool
- Peel the mangoes, slice the flesh into wedges and arrange all the mango over the hard caramel in the tin
- Cream softened butter and sugar until pale and fluffy
- Gradually add beaten eggs, mixing well between each addition
- Sieve the flour, baking powder and pinch of salt together and fold into cake mixture using large metal spoon
- Add milk and mix until smooth
- Spoon mixture into cake tin over mango slices and level
- Bake at 180C for 45-50minutes until skewer comes out clean.
- leave to cool for 10-15minutes and then turn over and remove baking tin