By South African Mango Growers’ Association (SAMGA)
Makes 1 cake
Preparation time: 1 hour
Ingredients
- 250ml golden syrup
- 1 mango, peeled, pitted, and cut into wedges
- 300g butter, at room temperature
- 150g castor sugar
- 3 large eggs, lightly beaten
- 300g self-raising flour
- 125ml (½ cup) milk
Method
1. Preheat the oven to 180°C. Spray a 21cm round cake tin with non-stick spray.
2. Pour the syrup into the prepared cake tin and heat it in the oven for about 2 minutes. Remove the tin from the oven and tilt it to evenly spread the syrup. Arrange the mango slices over the syrup and set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Fold in the flour and enough milk to form a smooth, lump-free batter.
4. Spoon the mixture over the mango slices and smooth the top to level it out. Bake until golden, about 40 minutes. Leave the cake to cool before carefully inverting it onto a serving dish. Serve with whipped cream, if desired.
