Sunday, March 18, 2018

Mango Nectar Upside Down Cake (GF) (DF)

A few tweaks on the typical upside down cake resulted in a mango cake that could easily rival its more popular cousins of pineapple and peach.

To start, marinating slices of mango in fresh lemon juice added a welcome tangy note. Using Mango Nectar instead of a milk product added moisture to the cake which sometimes can be dry. And reducing the sugar in the cake to 1/2 cup resulted in a European-style cake that is not overwhelmingly sweet and highlights the star of the show.

Mangos are on sale now, so check for special deals. Thanks to my local Nugget Market for the "Secret Special" online price of 50 cents for these!

My Paleo Marin Rating: 5 Persimmons


2 -3 firm, slightly ripe Ataulfo mangoes
1/2 cup fresh lemon juice

2 tablespoons unsalted butter
1/4 cup brown sugar

1 1/2 cups Cup4Cup gluten free flour
1 slightly heaping teaspoon baking powder
1/4 teaspoon salt

1/2 cup unsalted butter, (1 stick), softened
1/2 cup cane sugar
3 large eggs, 2 of them separated (whites set aside)
1 teaspoon vanilla
1/2 cup mango nectar, preferably Gina Mango Nectar

Note: for a sweeter cake, use 1/2 cup brown sugar in the topping and 2/3 cup cane sugar in the batter.


Preheat the oven to 375 degrees F.

Place the bottom of a 9” spring form pan on top of a 18” square piece of parchment paper. Insert these into an unlocked spring form pan, then close the clasp. Press the bottom down firmly until it fits snugly in the bottom. Fold the parchment paper around the sides, and butter the bottom and sides of the pan.

1. Peel the mangoes with a vegetable peeler. Stand each one upright and slice down the fleshy side. Cut the pieces lengthwise into 3/8” pieces. Place the slices in a bowl, and cover with the lemon juice. Let sit for 20 minutes, stirring occasionally.

2. Melt the butter and sugar in a small pan until the sugar is absorbed. Let it cool a bit. Pour the mixture into the bottom of the pan. Spread the mango slices around in a fan shape, spreading the butter and sugar mixture evenly around.

3. Whisk together the flour, baking powder and salt. Set aside.

4. In a stand mixer, add the stick of butter and cane sugar and beat on medium high until they are light and fluffy, about 4-6 minutes.

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5. Add the whole egg, and 2 egg yolks, one at a time, beating on medium high until they are well combined. Beat in the vanilla until it is mixed in. Add the flour mixture at low speed, 1/2 at a time, just until it is fully combined with the wet mixture. Add the mango nectar and mix.

6. If using the same mixer, pour the cake batter into another bowl. Clean the mixer bowl and beater. Add the 2 egg whites and beat just until stiff peaks form. Gently fold the whites into the cake batter, until just combined.

7. Gently spoon the cake batter over the mangoes, spreading it around evenly. Bake for 45 minutes and check the cake to see if a wooden spear comes out clean. Take out of oven when cooked through, and cool on a metal rack for 10 minutes.

8. Place a cake plate over the top of the spring form pan, and turn the cake over. Unhook the clasp, and remove the parchment paper and bottom of the pan. Let the cake cool completely on the plate on the rack. Serve, or store extra cake in the fridge.

#paleo-inspired #cake #mango #upsidedown #dessert #glutenfree #dairyfree #epicurious #nuggetmarket

Recipe adapted from Epicurious “Mango-Upside-Down Cake recipe, link here.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

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