Upside-down cake with mango and lime

• For the garnish:
• 2 mangoes
• 2 pieces of ginger
• 5 tablespoons of lime juice

For the sponge:

• 100g butter
• The zest of 2 limes
• 100g brown sugar
• 2 eggs
• 200g flour
• 1 teaspoon of baking powder
• 10cL pasteurised skimmed milk

Prepare your garnish by mixing the diced mangoes, ginger and the lemon juice in a large bowl.

Prepare your sponge mixture by mixing the butter, lime zests and sugar. Add the eggs one by one, then the flour, baking powder and milk. Mix until you get a light, creamy mixture.

Place baking paper in a cake tin of about 20cm in diameter. Make sure the baking paper is larger than the tin.

Arrange the mango pieces and the lime ginger in the bottom of the tin.

Add the juice of the remaining marinade to the sponge mixture and then pour it over the fruit.

Bake your cake at 180°C for 40 minutes.

Leave to cool and then turn out.