Upside Down Mini Mango Cakes
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Serves: makes 12
 
Ingredients
  • 1-2 Fresh Mango, slice to about 3 mm thick
  • 180g Butter
  • 180g Sugar
  • 4 Eggs (70g each), lightly beaten
  • 120g Self raising flour, sifted
  • 4 tbsp Ground almond
  • 2 tbsp Desiccated coconut
  • 80g Coconut milk (Kara brand)
  • ½ tsp Vanilla extract
  • 1 tbsp Apricot gel mix well with 2 tbsp hot water
Instructions
  1. Preheat oven to 200 degrees C. Grease muffin pan and line with with mango slices.
  2. Put butter and sugar in a bowl and beat until light and creamy. Gradually add the egg, beating well after each addition.
  3. Stop machine fold in the sifted flour with a rubber spatula, then add the almonds, desiccated coconut and coconut milk, mix well (do not overmix).
  4. Spoon batter into the muffin holes and bake for about 20 minutes or until a skewer comes out clean when inserted in the middle.
  5. Rest the cakes for 5 minutes in the muffin pan and turn them out on the wire rack. Glaze with some apricot gel on top of mango and dust with little cocoa powder. Serve cakes warm or cool.
Recipe by Anncoo Journal at https://www.anncoojournal.com/upside-down-mini-mango-cake/