I love mangoes and dishes which use mangoes so when I saw this cake recipe on Priyanka’s Buon Appetito blog I knew that I needed to make it. I loved making this in my big old cast iron skillet and it worked out so well.
1/2 cup water
1 cup sugar
1 tsp. lemon juice
1 TBS. butter
1 medium mango, skin & seed removed and sliced
1 medium mango, skin & seed removed and chunked
1 cup sugar
4 TBS butter, softened
1/2 cup vegetable oil
1 tsp. almond extract
1 cup flour
1 TBS baking powder
1/4 tsp ground nutmeg
Preheat oven to 400F.
To make the caramel, heat the water, lemon juice and sugar in a cast iron skillet. Cook until the mixture caramelizes. Cut the mangoes into strips. After the caramel cools down slightly place the mango strips on top of the caramel in a single layer.
In a food processor blend together the mango and sugar till it forms a smooth mango pulp. Using a stand mixer, whisk the eggs until fluffy. To the egg add the smooth mango pulp and blend. Add the softened butter, oil and almond extract and blend to mix. Remove the bowl from the mixer and add the flour, baking powder and grated nutmeg and thoroughly mix using a spatula until it forms a smooth mixture.
Carefully spoon the mango batter over the caramel and mango. Place in a preheated oven and bake for about 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the pan for 5 minutes then turn it out onto a serving dish.