Mango and pineapple upside-down cake
A super soft cake with exotic fruits. A real delight when the weather is warm. The sweet, lovely taste of the French mangoes goes along perfectly with the pineapple.
For even more pleasure, serve with some freshly cut fruits!
Preheat the oven to 180°C (350°F)
Peel and core the pineapple, remove the eyes, then cut it into 2 cm thick slices. Peel the mango and cut it into 2, along the stone. Cut it into small cubes.
Melt 50 g (1.8 oz) butter in a hot frying pan. Place the slices of pineapple and mango in the pan, sprinkle them with brown sugar, then allow them to caramelize slightly.
Separate the egg yolks from the whites. Whisk the yolks and sugar together in a mixing bowl until the mixture turns white.
Add the flour, baking powder and 100g (3.5 oz) of melted butter and mix carefully. In another bowl, whisk the egg whites until they form stiff peaks and add a pinch of fine salt. Then, incorporate them in the first mixture.
Grease the cake mold with butter and arrange the slices of fruit on the bottom.
Pour the batter over the top. Add half of the mango pieces in the batter. Set some aside for serving. Bake at 180°C (350°F) for 20 minutes.
Turn out the cake and arrange a few pieces of fruit in the center.