Ingredients
- 2 Mangoes – medium, peeled and thinly sliced (I diced my mangoes, but thinly slicing would make for a prettier cake)
- 1½ tbsps Lemon juice
- ¼ cup Brown Sugar Light
- 1½ tbsps Butter – melted
- 3 tbsps Cashews – chopped
For the Cake batter:
- 3 tbsps Butter – softened
- ⅓ cup Sugar
- 1 Egg – lightly beaten
- 1 cup All-purpose flour
- ¾ tsp Baking powder
- ½ tsp cardamom Ground (elaichi)
- ¼ tsp Salt
- ⅓ cup Milk
Instructions
- Preheat the oven to 350°F. Line a 8” round cake pan with parchment paper and lightly spray with cooking spray.
- In a small bowl, combine mango and lemon juice.
- Combine brown sugar and butter and sprinkle evenly in the cake pan. Arrange the mango slices and sprinkle the nuts. Set aside.
- Whisk flour, baking powder, salt and elaichi in a bowl.
- In a medium bowl, whisk butter and sugar until light and fluffy. Beat in egg until incorporated.
- Add half of the flour mixture and whisk until incorporated, next add half of the milk and mix well. Repeat with remaining flour & milk.
- Pour the batter evenly over the prepared mangoes.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes, before inverting onto a plate.
Notes
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