Summery Mango &amp; Peach Cake In Pan

1

Preheat oven to 180°C.

2

Cut the mango into small pieces and slice the peaches. Set aside.

3

In a medium bowl, combine the butter and powdered sugar. Mix for 2 minutes or until lightly yellow, scraping the sides.

4

Add eggs and vanilla to the mixture, and beat for about 5 minutes or until fluffy.

5

Add milk and yoghurt, and beat for 3 minutes.

6

Sift in flour and baking powder, and mix well for about 2 minutes or until creamy. Add the remaining flour to combine.

7

Stir in the chopped mangoes into the batter.

8

In a frying pan, arrange the sliced peaches and sprinkle with 1 tablespoon of sugar to coat. Pour the batter over the arranged peaches in the pan and tip to spread out, or spread with a spoon. Place the pan on medium-low heat, cover, and cook for at least 10 minutes.

9

Clean the steam on the cover, and then cook for 15 minutes more. When bubbles appear on the surface and begin to break, flip onto another pan to cook the other side. Cook for 15 minutes or until the bottom is golden.

10

Set aside to cool, sprinkle with powdered sugar, and serve.