Saturday, February 6, 2010
My time has been spent working on a writing project that will incorporate recipes dispersed through the fictional work. I’ve been creating, testing and wracking my head with new delectable delights that could be well incorporated into this work.
I thought about that delicious cake I once had and set about trying to re-create it. I’m rather pleased with the results. When I was served a slice of this cake, it was accompanied with a smooth and creamy vanilla bean ice cream that had the lime syrup drizzled over it. Sadly I didn’t have any ice cream at home and was so anxious to get a bite into the cake that I pictured it by itself.
It really is mouthwatering when you taste the sweetness of the mangos, crunch of the macadamia nuts and the tartness of the lime syrup. I felt like one slice wouldn’t satisfy my appetite, but then I remembered…moderation in all things.
Mango Upside Down Cake
4 tablespoons butter
1 cup brown sugar
1 yellow cake mix
½ cup water
½ cup mango nectar (or juice)
1/3 cup oil
¼ cup rum
2 tablespoons lime juice
1 large mango, peeled, seeded and sliced
½ cup macadamia nuts, coarsely chopped
Preheat oven to 350 degrees.
Melt butter in a large round cake pan, or if you prefer, a 13 x 9 inch cake pan in the oven for 3 to 5 minutes.
Sprinkle brown sugar over the melted butter. Lay down the mango slices in whatever fashion you like over the brown sugar. Add the macadamia nuts in between the mango slices.
Prepare cake batter. In a large mixing bowl, combine cake mix, water, mango nectar, oil, eggs, rum and lime juice. Whisk for 2 minutes until all the lumps disappear.
Carefully pour the batter over the mango prepared cake pan.
Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean.
Run a knife around the cake edges and invert cake over plate.