A quick and easy way to make a fruity cake…
This dazzling upside down cake offers itself up as a flavoursome and exotic dish. Being rum flavoured, it’s the perfect evening dessert and goes beautifully well with vanilla ice cream, if desired.
Details
Servings
6 servings
Dietary
Plant Based / Alcoholic
Prep time
15 minutes
Cooking time
25 minutes
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Ingredients
2 Fresh Mangoes
75g Caster Sugar
30g Margarine
3 Star Anise
4 tbsp White Rum
250g Puff Pastry
Vanilla Ice Cream
Directions
- Peel, de-stone and slice the mangoes.
- In a shallow frying pan at very low heat, caramelise the sugar.
- Add the margarine, star anise and the rum. Mix well and remove from heat.
- Add the mango slices, mix well and allow to cool for 10 minutes.
- Roll the puff pastry out to about 10 mm tall and cut into a circle.
- Score the puff pastry with a fork and cover the mango still in the frying pan.
- Bake for 25 minutes at 180°C.
- Allow to cool for 1 hour. Tip upside down and serve with lime zest and vanilla ice cream.