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INGREDIENTS 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 4 eggs DIRECTIONS 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. Copyright © 2016 Stefanie Samara Hamblen |
