Receta Upside Down Mini Mango Cakes
As now is the mango season, you can find very cheap and sweet mangoes everywhere. It is also the best time to use the mangoes for bakes or desserts. As I've made the mango pudding before, this time around I made Upside Down Mini Mango Cakes. It is a very easy recipe to follow and very fragrant with the combinations of coconut milk, desiccated coconut and ground almond. So good to serve them warm and you can taste the mixed flavours of the cake in your mouth. Definitely a keeper!
Upside Down Mini Mango Cakes
- 1-2 Fresh Mango, slice to about 3 mm thick
- 180g Butter
- 210g Sugar
- 4 Eggs (70g each), lightly beaten
- 120g Self raising flour, sifted
- 4 tbsp Ground almond
- 2 tbsp Desiccated coconut
- 80g Coconut milk (Kara brand)
- 1/2 tsp Vanilla extract
- 1 tbsp Apricot gel mix well with 2 tbsp hot water
Method:
Preheat oven to 200 degrees C. Grease muffin pan (12 holes) and line with with mango slices.
Put butter and sugar in a bowl and beat until light and creamy. Gradually add the egg, beating well after each addition.
Stop machine fold in the sifted flour with a rubber spatula, then add the almonds, desiccated coconut and coconut milk, mix well (do not overmix).
Spoon batter into the muffin holes and bake for about 20 minutes or until a skewer comes out clean when inserted in the middle.
Rest the cakes for 5 minutes in the muffin pan and turn them out on the wire rack. Glaze with some apricot gel on top of mango and dust with little cocoa powder.
Serve cakes warm or cool.