Caramelized mango upside-down cake with cream
Ingredients
· 8 tbsp caster sugar
· ½ mango, sliced
· 1 red chilli, seeds removed, sliced
· 200ml/7fl oz coconut milk
· 2 free-range eggs
· 250g/9oz self-raising flour
· 1 tbsp olive oil
To serve
· double cream
· 1 sprig fresh mint
Preparation method
1. Preheat the oven to 180C/350F/Gas 4.
2. Heat a small ovenproof frying pan and sprinkle in the caster sugar.
When it starts to melt, add the mango and chilli and stir over a low heat for
4-5 minutes, or until the sugar caramelises and turns golden-brown.
3. In a bowl, mix together the coconut milk, eggs, flour and olive oil
until well combined.
4. Pour this mixture over the caramelised mango and chilli and bake in the
oven for around 12 minutes, or until the sponge is golden-brown and springy to
the touch.
5. To serve, place a plate over the top of the frying pan and turn out the
cake. Serve drizzled with cream and garnished with a sprig of fresh mint.
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
