HERE IS THE RECIPE *NOTE* it is not advisable to use any frozen or canned fruit. Preheat oven to 350 degrees 2 mangoes, cut mangoes into wedges, removing the skin and cook as shown in the video in I HAVE A VIDEO SHOWING HOW TO CUT THE MANGOES AND HOW TO CUT THE PARCHMENT PAPER. Hang on, I will post it in a minute! 4 tablespoons of sugar 2 or 3 cups of water 1/4 teaspoon cinnamon small pinch of nutmeg small pinch of clove small pinch of ginger 1 banana 1 cup of sugar 2 teaspoons of vanilla 1 teaspoon of butter extract 1 teaspoon of coconut extra THE COCONUT IS OPTIONAL, BUT BEST IF YOU HAVE THE FIRST TWO EXTRACTS 3/4 Cup of Coconut oil or olive oil, I prefer the Olive oil (any kind, doesn't matter - the extracts cancel out the oil flavor. You won't taste the olive oil) 1 cup or coconut water 1 cup of milk (give or take - I never measure anything, however, a thick heavy batter makes a very nice cake. 3 cups of SELF RISING FLOUR (mix in one cup at a time, but don't over mix) Mix ingredients as instructed in video Let batter stand for about 20 minutes, on the counter. It will begin to fluff up and rise. Oil your pan, put a piece of parchment paper into the bottom of the pan Arrange your Mangoes in the pan Add the blueberries Pour batter in pan on top of fruit Bake for 35 - 40 minutes in a 9 inch pan (bake time will also depend on elevation *NOTE* this recipe is a little different from what is in the video. The video may give you more batter than you need, but then you can make two cakes! Also, cook time will depend on the size pan. After the first 18 minutes, I pull up a chair, like they do on that BBC baking channel and I sit in front of the oven and watch the cake! LOL! I guess some of the professionals do it that way! LOL! Let me know if you have any questions.
Blueberry Mango Upside Down Cake! RECIPE INCLUDED! - YouTube |
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