INGREDIENTS

For the Mango topping:

•  2-3 x mangoes (save the extra fruit surrounding the seed for the mango sauce)

For the mango sauce:

• 2 tbsp sugar (use any that you like)

• 1 x lime (juice and zest)

• 50g butter

• 100g mango flesh (use the mango fruit that is leftover from the slices in the above 2 mangoes – the fruit that is around the seed etc)

For the cake base: 

• 250g butter (softened)

• 200g sugar (light muscavado)

• 250g white spelt or plain flour (finely sieved)

• 2 tsp baking powder

• sprinkle of salt

• 120g pure cream

• 4 eggs

• A few drops of vanilla extract

METHOD:

1. Preheat the oven to 180 degrees. Line a medium sized spring form cake tray with baking paper and grease the sides with butter.

2. Slice the mangoes into cheeks then finely slice and use a spoon to scoop out the mango slices. Arrange the sliced mango side by side into rings at the base of the cake tray.

3. For the syrup place the 100g mango fruit into a pot, add the sugar and lime as well as the butter. Melt the butter, sugar and combine well. Use a fork or other utensil to mash the mango sauce. Remove from the heat and then pour it over the neatly arranged mangoes in the cake tray.

4. To prepare the cake base, place the softened butter and sugar into the bowl of an electric stand mixer with the whisk attachment (otherwise you can do this with an electrical hand whisk). Whisk the butter and sugar so that the sugar is nearly completely dissolved and well mixed through. Add the rest of the cake ingredients into the bowl and whisk until well combined.

5. Transfer the cake batter over to the cake tray and spread it out evenly over the top of the arranged mangoes and sauce. Even it out using a cake spatula and then place into the oven and cook for 50 minutes – 1 hour or until you see that the cake is cooked (test with a wooden skewer – the skewer should be clean). Loosen the edges of the cake form and the cake by using a palette knife or butter knife – then remove the spring form and turn it upside down by placing a flat cake plate over the cake and holding it firmly flip it over.

Allow to cool or enjoy warm!

Prep time: 20 minutes

Cook time: approximately 1 hour for cake + sauce time

Serves: 6-8

Recipe & Photography by Anastasia Zolotarev. Click here to see her blog and here to follow her on instagram.