2 Tablespoons each unsalted butter and cane syrup
8 large slices of mango
2 cups flour (I used 1 cup whole wheat and 1 cup all purpose)
1 teaspoon baking soda
1/2 teaspoon each salt and ground ginger
2 cups mashed mango
1/2 cup each vegetable oil and cane syrup
Preheat oven to 350 degrees.
Heat 10 inch cast iron skillet over medium heat and add 2 tablespoons butter and syrup.
When bubbly and thick, decoratively place mango slices in pan, remove from heat and set aside.
Mix flour, soda, salt and ginger in a large bowl.
Add mashed mango, oil and cane syrup,
stirring gently to combine. Add eggs one at a time, beating well after each addition.
Pour batter over the back of a spoon to cover mango slices without disturbing pattern.
Place in preheated oven and bake 25-35 minutes.
Cake is done when it is firm to the
touch and a toothpick comes out clean. Invert onto serving plate. Cool before cutting.
Store in an airtight container. Refrigerate leftovers if keeping more than 48 hours.