Thai Mango Upside-Down Evap Milk Cake

Thai Mango Upside-Down Evap Milk Cake

For the syrup:

1 cup brown sugar

1/2 cup butter 

ripe Thai Mango slices (two large mangoes)

cherries (optional)

cake pan of your choice, butter or spray with a non stick vegetable oil

Direction:

Place butter and sugar in a sauce pan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking without stirring until bubbles just start to appear around the outside edges of the mixture ( at this point, its caramelized ). Then remove from heat and pour into the prepared cake pan. Arrange the mango slices and cherries ( optional ) according to your preference. Set aside and proceed to make your cake batter.

For the cake:

3 eggs

1/2 cup caster sugar

3/4 cup evaporated milk ( I use Milkmaid )

1/3 cup olive oil

1/3 cup sunflower oil

1 tsp vanilla

3 tbsp pureed ripe Thai Mango

1 1/2 cup self raising flour

1/2 tsp baking powder

1/2 tsp salt

Direction:

Sift flour, salt and baking powder. Set aside

Beat eggs and sugar for 7 to 8 minutes

Add milk, oil and vanilla.

Beat to low speed until smooth.

Add vanilla and pureed ripe mango

Add flour carefully mixing well until incorporated

Transfer to the baking pan with syrup.

Bake for 50 minutes at 350 degrees F or 180 degress C.

Rest for about 3 minutes then run a sharp knife around the edge of the pan.

Invert the cake onto your serving plate. Enjoy!


Author/Blogger : Mareliz of https://www.kocinadepinay.com