With summer just around the corner a sense of happiness, warmth and fun fills the air. Summer not only brings sunshine, beaches and bikinis but my favourite fruit… mangoes!

So to make the most of this beautiful fruit, I baked an upside-down mango cake! This recipe is a winner, using fresh juicy mangoes and drowning them in sticky vanilla syrup. The sponge cake is light in texture with a nutty flavour but all together deliciously more-ish!

You can’t go wrong with mangoes, so I suggest you give this cake a go-man-go!

Recipe Source: Donna Hay magazine


4 eggs
1 cup (220g) caster (superfine) sugar
1 teaspoon vanilla extract 1 cup (150g) plain (all-purpose) flour
1 cup (120g) almond meal (ground almonds), sifted
1 teaspoon baking powder
150g butter, melted
1 teaspoon finely grated lime rind
Mango syrup
½ cup (110g) white sugar
¾ cup (180ml) water
1 tablespoon lime juice
1 vanilla bean, split and seeds scraped
2 mangoes, peeled and sliced


To make the mango syrup, place the sugar, water, lime juice and vanilla in a saucepan over low heat and stir until the sugar is dissolved. Add the mango slices and cook for 10-20 minutes. Remove the mango with a slotted spoon, reserving the syrup, and place the slices in the base of a lightly greased 32cm x 7 ½ cm loaf tin lined with non-stick baking paper. Set aside.
Preheat oven to 160 C (325F). Place the eggs, sugar and vanilla in the bowl of an electric mixer and beat for 8-10 minutes or until thick, pale and tripled in volume. Sift the flour, almond meal and baking powder over the egg mixture and gently fold to combine. Add the butter and lime rind and fold to combine. Spoon the mixture over the mango slices and bake for 40-45 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out. While the cake is cooling, place the reserved syrup in a small saucepan over low heat until warmed through. Drizzle cake with warm syrup to serve.


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