Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C). Zest and juice the
Lime (1)
and reserve half of the juice. Peel and slice the
Mangoes (495 g)
. Toss mangoes in lime juice in a medium bowl.
Step 2
Melt
Unsalted Butter (55 g)
and pour into the bottom of a springform pan. Sprinkle
Brown Sugar (75 g)
evenly over the bottom of the pan. Arrange the mangoes in a sunshine pattern along the bottom of the pan, overlapping as you go.
Step 3
In a food processor, add
All-Purpose Flour (95 g)
,
Cornmeal (60 g)
,
Granulated Sugar (65 g)
,
Baking Powder (7 g)
and
Salt (2 g)
. Pulse to combine. Cut
Unsalted Butter (55 g)
into chunks and add to flour mixture.
Step 4
Pulse until mixture resembles coarse meal. In a large bowl, whisk together
Egg (1)
and
Milk (180 mL)
. Add flour mixture and lime zest. Whisk until just combined. Pour batter evenly over mangoes, and bake until golden, 45-50 minutes.
Step 5
Remove from oven, and cool for 15 minutes. Run a sharp paring knife around the edges to loosen the cake. Remove the collar from the pan. Set a cake plate on top of the cake, and quickly invert the cake onto the plate. Remove pan bottom.
Step 6
Just before serving, pour
Powdered Confectioners Sugar (35 g)
into a fine sieve, and tap the side of the sieve with your hand to sprinkle sugar over the cake. Enjoy!
