Serves 8-10
Prep time: 15 minutes
Cook time: 75 minutes
Ingredients
Caramel:
- 100g caster sugar
- 30ml water
- 30g butter
Cake:
- 2 tins Goldcrest Mango Slices
- 175g butter, softened
- 175g caster sugar
- 3 XL eggs, room temperature & lightly beaten
- 2 tsp vanilla extract
- 225g flour
- 2 tsp baking powder
- 80ml milk, at room temperature
Method
- Preheat oven to 180˚C.
- Line the sides of a 20cm springform tin with baking paper.
- Lightly spray the tin with non-stick spray.
To make the caramel:
- Place caster sugar and water in a small saucepan.
- Mix it well and clean down the sides with a wet pastry brush.
- Place over medium heat.
- Bring to the boil and cook without stirring until the sugar turns a deep rich caramel colour.
- You can swirl the pan carefully to allow for even caramelization but do not stir.
- Add the butter and swirl to incorporate evenly. You can now also mix with a spatula.
- Pour the hot caramel immediately into the cake tin, covering the base evenly.
- Leave to cool.
For the cake:
- Drain the Goldcrest mangos and dry them well on paper towel.
- Arrange the mango slices over the caramel in the cake tin.
- Using an electric / stand mixer cream the butter and the caster sugar together until pale and fluffy. Slowly pour in the beaten eggs and vanilla, mixing well between each addition.
- Combine the flour, baking powder and a pinch of salt together.
- Add the dry ingredients to the mixer. Finally add the milk and mix until smooth.
- Carefully spoon the cake mixture over the mango slices and smooth.
- Bake for 50-60 minutes or until a cake tester / wooden skewer comes out clean.
- Allow the cake to cool in the tin for 10 minutes before turning out onto a serving dish.
- Slice and serve.