Sometimes simplicity can lead us to a place beyond opulence
Some might argue that I shouldn’t have a voice for mothers or mothering, after all I don’t have kids of my own and I haven’t had a relationship with my own mother for over thirty-four years, a decision I sit comfortably with, mind you. Arguably, (my dad always said I liked to argue), I would assert, that because I don’t have kids or a mother, I have excellent far-sighted vision towards the act of mothering. With that I have come to recognize the paramount value of mothers and their nurturing powers and prowess. I have spent many hours in life cooing over mothers and their relationships as I travel the globe. I derive great joy from observing mothers in their natural state of being and loving purely.
An upside down cake that’s naturally sweet
Nearly every fruit can be made into an upside down cake, it’s such a simple way to enjoy fresh fruit and cake simultaneously.
Mangoes are perfect for this cake because they give it a beautiful, vibrant color and add a natural sweetness, which allows for a less sugary cake batter. The perfect balance of tart and sweet. The perfumy aromas of mangoes are intensified when baked, and thus this experience is like aromatherapy.
I prefer a cast iron skillet for this recipe (and, frankly, for all my upside down cakes). I feel that the fruit has a more caramelized flavor and texture when I use this kind of pan. When using a well-seasoned cast iron skillet the fruit tends to release itself from the bottom of the pan with greater ease.