Do you like raspberries? As you have probably noticed, I do. How about mango? I used to dislike it but now it is one of my favourite fruits. However I can definitely say that the combination of both is incredibly aromatic!
Following my recent fruit dessert addiction, today I will present you a recipe for a very easy upside down cake. I prepared it in between the house works that I was doing in the last day of our 2 week holidays. This was also the day when we were supposed to clear the last several boxes remaining in our new house after we moved in in the first days of August (yes, officially!) Regardless of all the difficulties I managed to bake the cake and it was actually the first thing that came out of our new oven!
Apart from baking the cake and moving in (including unboxing dozens of boxes, putting stuff in order, realizing that part of it doesn’t fit in the existent drawers, buying more furniture, mounting it and fitting in the rest of the stuff), during the holidays we also managed to visit the sea side in Greece. I have included below also some of the pictures taken there.
Going back to today’s recipe: it is perfect for a small ceramic or glass baking dish, about a liter capacity.
220 g raspberries (fresh or frozen)
1 mango, peeled and cut into pieces
40 g butter
160 g + 4 tbs sugar
200 g plain yogurt
180 g all-purpose flour
1 tbs vanilla extract
40 ml olive oil
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
100 g chocolate chips
Preheat oven to 190˚C.
Combine mango, raspberries and 4 tbs sugar and mix.
Melt butter in the baking dish and spread it evenly around its bottom. Arrange the sweetened fruits on top of the melted butter.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl beat together olive oil and 160 g sugar until smooth. Add eggs, one by one, add vanilla extract and continue beating. Whisk in yogurt. Slowly mix in dry ingredients and chocolate chips until just combined.
Pour the batter over the fruits into the prepared pan. Bake for about 40 minutes or until the top becomes golden brown and a toothpick inserted in the center comes out clean (if the cake becomes brown before the toothpick comes out clean, place aluminum foil on top of the cake and bake for few more minutes).
Remove the cake from oven and allow to cool for 10-20 minutes before carefully running a knife around the edges. Invert cake on a serving plate: the best way is to put the plate upside down on top of the pan before inverting.
Serve warm or cold. Store in the refrigerator in an airtight container for up to 3 days.