Chennai

INGREDIENTS FOR CAKE TOPPING

Brown sugar: 1/2 cup

Unsalted butter: 1/4 cup

Mangoes sliced & cut: 3

Slice of lime


INGREDIENTS FOR CAKE BATTER

Flour: 1 1/2 cups

Granulated sugar: 3/4 cup

Unsalted butter: 1/2 cup

Yogurt: 1/4 cup

Cream/milk: 1/4 cup

Eggs: 4

Mango pulp: 1/2 cup

Vanilla essence: 1 tsp

Baking powder: 1 tsp

Salt: 1/4 tsp



METHOD

• Pre-heat oven to 177 C
• Start by melting the brown sugar and 1/4 cup butter over a saucepan (double boil method) until the sugar gets caramelised and pour it over a greased cake pan
• Once the mixture cools, arrange the mango pieces over it, fill all the gaps. Use firm ripe mangoes so the topping doesn’t collapse
• In a bowl, mix the flour, salt & baking powder and set aside
• In another bowl, whisk the 1/2 cup butter along with the granulated sugar until the mixture turns creamy
• Add eggs. Finally, add vanilla essence, cream & yogurt. The mixture will look curdled, but that’s fine
• Pour the flour into the wet mix while continuing to stir. When the batter is smooth, add the mango pulp
• Pour the batter carefully over the mango pieces. Slide the cake into the oven and cook for 40 minutes
• It’s very important to allow the cake to cool for 10 minutes before taking it out
• Once the cake is cooled, use a spatula to loosen the cake along the sides, then turn it upside down
  

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