Mango Peach Upside Down Berry Cake

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                              Every corner of this cake is scrumptious.
              From the sugar coated fruits to the syrup drenched sides of this fluffy masterpiece.





Ingredients to fill the base of the cake pan:
  • 1 1/2 cup frozen Mixed fruit and berry:  chunks of pear, mango, blueberry, blackberries, cherry and strawberry
  • 2 tbsp butter
  • 2 1/2-3 tbsp of white sugar

 Directions:
  1. Melt the butter in a saucepan
  2. Stir in sugar until completely combined and heated.
  3. Add fruits into sugar mixture and let simmer for about 5 minutes, occasionally stirring fruits.
  4. Scoop fruits into the base of the cake pan then pour the remaining syrup evenly across the base

 Ingredients for cake batter:

  • 2 eggs (separate yolks from egg whites)
  • dash of salt
  • 1/2 cup of softened butter
  • 3/4 cup white sugar
  • 1/2 tsp Baking powder
  • 1/2 cup + 2 tbsp of flour

 Directions: (you will need two bowls)

 Bowl 1:
  1. Whisk egg yolks and softened butter until well combined .Set aside
Bowl 2:
  1. Using an electric hand mixer, whip the egg whites and salt together until it forms a stiff peak.
  2. Spoon in sugar into egg white mixture
  3. Fold in the egg yolk mixture from Bowl 1 
  4. Sift in the flour and baking powder
  5. Pour batter over  fruit sugar mixture


Baking instructions:
  • Grease bottom and sides of pan lightly
  • Preheat and bake at 350⁰
  • Bake for approx. 30 minutes.
  • While the cake is still hot, place an upside down serving platter on top of the baking tin - With mittens, tightly grip the pan and the platter together - then flip cake.


 

Variations: 
  • Use different fruits and nuts as a base
  • decrease sugar by 1/4 cup

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