This cake was discussed last evening in the food segment with Renee Krosch, ABC Sydney Evenings. With mangoes now in season, it’s the ideal time to bake it.

Honey caramel mango upside down tray bake

600 to 800g mango flesh (thinly sliced or cut into 1cm cubes)

For the honey caramel

125 g butter

125 g soft brown sugar

20 ml honey

For the cake

2 eggs

200 g white sugar

125 ml milk

230 g self-raising flour

finely grated zest of 1 lemon

125 salted butter, melted and cooled slightly

30 ml honey, for glazing

Method

Preheat the oven to 160 °C. Grease an approximately 23 x 30 x 3 cm lamington-style tin. Line the base with baking paper and then grease again.

To make the honey caramel

Melt the butter, brown sugar and honey together. Bring to the boil and simmer for about 1 minute, whisking, until the mixture comes together. Pour into the base of the prepared tin.

Place the mango pieces decoratively over the caramel.

To make the cake

Place all the ingredients in the order listed into a medium mixing bowl and beat for 2 minutes with an electric mixer.

Pour the batter over the mango slices or cubes and caramel, then carefully level the mixture with a spatula, leaving slightly concave in the middle.

Bake for 30–40 minutes or until a metal skewer inserted into the centre comes out clean.

Allow to stand for 5 minutes before turning out onto a cooling rack that has been placed over a tray or piece of baking paper (this way any spilled caramel can be retrieved by spooning up and over the cake).

Heat the extra tablespoon of honey in a small saucepan and simmer until boiling and then spoon over the cake.

Cool the cake for 15 minutes before cutting into squares to serve.