About this recipe: In this unusual upside-down cake, juicy slices of mango are topped with a simple, light sponge mixture flavoured with lime zest and coconut. After baking, the cake is turned out so that the fruit is on top, then finished by dredging with icing sugar and caramelising under a hot grill.
E * A, B6, B12, C, calcium
Sunflower oil is rich in polyunsaturated fats and vitamin E, a powerful antioxidant that helps to protect cell membranes against damage from free radicals. Sunflower oil should be stored in a cool, dark place because the vitamin E is destroyed by exposure to sunlight. * Mangoes are rich in several carotenoid compounds, including beta-carotene and vitamin C. They are a good source of potassium, a key mineral for people with high blood pressure. They also contain a phytochemical called beta cryptoxanthin. Studies have shown that women who have high levels of this compound in their blood are less at risk of developing cervical cancer.
For a chocolate, pear and walnut upside-down cake, use 2 ripe but firm pears, peeled, cored and sliced, instead of the mango. Substitute 3 tbsp cocoa powder for 3 tbsp of the plain flour, and fold in 30 g (1 oz) finely chopped walnuts instead of the coconut. * For a peach and almond sponge, put 115 g (4 oz) softened unsalted butter, 115 g (4 oz) light muscovado sugar, 45 g (1½ oz) plain wholemeal flour, 45 g (1½ oz) self-raising white flour, 1 tsp baking powder, 30 g (1 oz) ground almonds, 2 eggs and 1 tbsp milk in a large bowl. Beat well for about 2 minutes or until blended. Spoon the mixture into a greased and lined 23 cm (9 in) springform cake tin. Halve and stone 3 ripe but firm peaches. Turn the peach halves rounded side up and slice each one into 6–7 wedges, not cutting all the way through. Arrange, sliced side up, on top of the sponge. Bake as in the main recipe.