Friday, April 29, 2011

What's On the Bottom?

Feeling in the mood for something sweet and……FOODGASMIC! Well I’ve got the treat that is just right for that.

This is by far one of my favorite cakes to make and it’s super sassy, kind of like me. It’s my sassy mango upside-down cake, a sassy new take on that old standard from the fifties, pineapple upside-down cake. It’s fun to take boring old recipes, add a dash of FOODGASM, and "voila,"a brand new and even better creation.

The mango upside-down cake is a great dish especially in the spring and summer months when fresh fruits are super abundant.  This is a cake that is always a crowd-pleaser and fairly easy to put together. No frosting necessary, just fresh fruit, whipped cream and lemon syrup for on top. Or you can have it naked……with just those sexy caramelized mangoes on top.  Mmm, caramelized fruit is seductive and mouth watering.

What recipes have you updated and put a new, sexy twist on? I’d love to hear all about it. Hope you enjoy my mango upside-down cake and your FOODGASM!

This episode of Foodgasm is sponsored by Tucker Company .


For mango topping
2 (1-lb) firm-ripe mangoes, peeled and sliced
1/2 stick (1/4 cup) unsalted butter
1/2 cup packed light brown sugar
For cake batter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon powdered ginger
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
3 large eggs, 2 of them separated
1 teaspoon vanilla
1/2 cup orange juice

Make topping:
Slice around the pit of the peeled mango and cut into thick rectangular 3/8 inch slices. Be careful doing this, since peeled mango is very slippery. Melt butter in a small heavy saucepan over moderate heat, and then stir in brown sugar. Simmer, stirring, until butter is incorporated, 1 to 2 minutes. Spread mixture in bottom of a buttered 9- by 2-inch round baking pan and arrange mango on top, overlapping slices. Making it into a pretty arrangement of your liking.

Make batter:
Preheat oven to 350°F.
Whisk together flour, baking powder, powdered ginger and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add whole egg and yolks 1 at a time, beating well after each addition. Beat in vanilla. Add half of flour mixture and mix at low speed until just combined. Mix in orange juice, and then add remaining flour mixture, mixing until just combined.
Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, and then fold into batter gently but thoroughly.
Gently spoon batter over mango topping and spread evenly. Bake in middle of oven until golden brown and a tester comes out clean, 55 to 60 minutes. Cool cake in pan on a rack 10 minutes. Run a thin knife around inside edge of pan, then invert a plate over pan and invert cake onto plate. Cool completely on plate on rack.

You can dress it up by topping it with bright and fun colored fresh fruits on top and fresh whipped cream. I also like to drizzle on top of all that with some simple lemon syrup.

Lemon Syrup
1 cup sugar
1/4 cup water
1/4 cup lemon juice
1 tablespoon lemon zest
In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally, Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Use this to drizzle on top of the mango upside down cake.

No comments:

Post a Comment