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    Mango, Orange and Yoghurt Upside-Down Cake

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    Mango, Orange and Yoghurt Upside-Down Cake

    Serves: 6 - 8


    • The cake
    • 100g butter, softened
    • 150g caster sugar
    • 2 eggs
    • 150g self-raising flour
    • 150ml plain yogurt
    • Seeds from 2 to 3 cardamom pods, crushed
    • Grated zest and juice of 1 small orange
    • The topping
    • 20g butter
    • 3 tablespoons unrefined golden caster sugar
    • 1 tablespoon lemon juice
    • 1 ripe mango, preferably Alfonson, skinned and sliced into thick half-moons


    1. Preheat the oven to 180°C/gas 4. Butter and line a 23cm round cake tin. Melt the sugar, butter and lemon juice over a high heat in a heavy frying pan, stirring in the edges as they caramelise to make a thick fudge sauce. Lay in the mango slices, and cook for 2-3 minutes on each side, till they brown and release their juices, then transfer the pan contents to the tin, arranging the mango slices in a circular pattern.
    2. Beat the butter and sugar in a food processor till light and white. Add the eggs one by one, beating between additions, and sprinkling in a little flour if the mix looks like splitting. Fold in the flour, yogurt, cardamom seeds and orange zest. Add enough orange juice for the mixture to drop softly from the spoon. Spread the mix over the fruit.
    3. Bake for 40 minutes, covering loosely with foil for the last 15 minutes. Wait till the cake cools a little, then tip out onto a plate so the mango is uppermost. Serve warm.

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