Instead of presenting a bouquet of flowers to your mother for Mother's Day, consider a flowered lemon honey triple-layer cake. (AP Photo)

Instead of giving your mother a bouquet of flowers for Mother’s Day, consider a flowered cake.

This beautiful and easy-to-make cake features the flavors of lemon and honey and is swathed with a cloud-like blanket of honey meringue. It then it crowned with masses of sugared edible flowers.

Be sure to buy flowers that are safe to eat, as many flowers are sprayed with pesticides. Most grocers sell edible flowers with the herbs in the produce section.

Lemon honey triple-layer cake

Start to finish: 1 hour 20 minutes (40 minutes active), plus cooling

Servings: 12

For the cake:

2 cups sugar

1 cup honey

6 eggs

Zest of 1 lemon

2 teaspoons vanilla extract

1/2 teaspoon salt

1 1/2 cups (3 sticks) butter, melted and cooled

3 3/4 cups all-purpose flour, sifted

3 1/2 teaspoons baking powder

1 1/2 cups ginger ale

For the filling:

1 cup water

1 bag Earl Grey tea

1/4 cup lemon juice

1/4 cup honey

2 tablespoons cornstarch

3 eggs yolks (reserve the whites for the frosting)

2 tablespoons butter

For the honey meringue frosting:

1/2 cup honey

4 egg whites

1/2 teaspoon cream of tartar

For the sugared flowers:

1 egg white

Pinch of salt

Edible flowers or petals

Ultra-fine sugar

Heat the oven to 325 degrees. Coat three 9-inch cake pans with baking spray, then line the bottom of each with a round of parchment paper.

To make the cakes, in a large bowl use an electric mixer to combine the sugar, honey, eggs, lemon zest, vanilla and salt. Beat until well combined, about 1 minute. Add the butter and beat again.

In another bowl, stir together the flour and baking powder.

With the mixer on, beat the ginger ale and flour into the honey-sugar mixture in 2 additions, alternating. Divide the batter between the prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted at the center comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

To make the filling, in a small saucepan over medium-high, combine the water, tea bag, lemon juice and honey. Bing to a simmer then remove from the heat and steep for 3 minutes. Discard the tea bag.

In a small bowl, whisk together the cornstarch and the 3 egg yolks. While whisking, add a small amount of the hot lemon water to the egg yolks. Continue to whisk while adding small amounts of the liquid until half the lemon water is incorporated. Pour the yolk mixture into the pan and whisk to combine. Continue to cook until the mixture returns to a simmer and thickens. Remove from the heat and whisk in the butter. Transfer the mixture to a bowl and press plastic wrap directly onto the surface. Refrigerate until cold.

Once the cakes and filling have cooled, assemble the layers.

Use a large, serrated knife to carefully slice the top dome off each layer horizontally to create 3 level layers of cake. Be sure to remove the parchment paper from the bottom of the cakes. Place one layer of cake on a serving platter, then spread half of the filling over the cake. Add a second layer and repeat with the filling. Top with the third layer of cake, overturning the final layer so the bottom is up. Set aside.

To make the meringue, in a small saucepan over medium, heat the honey until simmering.

In a large bowl use an electric mixer to beat the 4 egg whites and the cream of tartar until very foamy. Slowly add the hot honey while continuing to beat. Continue to beat the whites until they form stiff, glossy peaks. Frost the cake with the meringue, swirling it with the back of a spoon.

To sugar the flowers, in a small bowl beat the egg white and salt until frothy. Using a small, clean paintbrush, paint the flowers with the egg white. Sprinkle with sugar. Decorate the cake with the flowers.

Nutrition information per serving (values are rounded to the nearest whole number): 679 calories; 255 calories from fat (38 percent of total calories); 29 g fat (17 g saturated; 1 g trans fats); 226 mg cholesterol; 100 g carbohydrate; 10 g protein; 1 g fiber; 325 mg sodium.

This dish features panini press turkey medallions with mushrooms and asparagus. If you'd rather do chicken, just get thinly sliced chicken breasts or slice regular breasts into cutlets. (AP Photo)

Admittedly, I am totally late to the panini press party. But I’ve totally fallen for mine.

After purchasing one on a bit of a whim, then barely using it, I’ve suddenly discovered the many and often unexpected ways to use it to make my weeknight cooking faster, easy and less messy.

Boneless, skinless chicken breasts, for example, cooked so quickly and so well, there was no time for them to dry out. Bacon crisped up perfectly in no time. French toast on the panini press totally rocked. And don’t even get me started about the hash browns.

So for this recipe, I decided to do the entire meal on the press — meat and a veggie side.

For the meat, I opted for turkey tenderloins sliced into thin medallions. A quick Asian-style marinade effortlessly added tons of flavor and the medallions cooked in no time on the press.

Panini press turkey medallions with mushrooms and asparagus

Start to finish: 45 minutes (15 minutes active)

Servings: 4

1/4 cup seasoned rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons soy sauce

1 teaspoon garlic powder

1 tablespoon grated fresh ginger

Ground black pepper

1 1/4 pounds turkey tenderloin, cut into 1/2-inch-thick rounds

2 tablespoons olive oil

1 tablespoon hoisin sauce

1 bunch asparagus, bottoms trimmed, halved crosswise

2 large portobello mushrooms, cut into thick slices

1 tablespoon toasted sesame seeds

1/2 teaspoon kosher salt

In a medium bowl, whisk together the vinegar, sesame oil, soy sauce, garlic powder, ginger and 1/2 teaspoon black pepper. Add the turkey rounds, turning to coat each. Cover and refrigerate for 30 minutes.

Meanwhile, in a second medium bowl, whisk together the olive oil, hoisin and 1/4 teaspoon black pepper. Add the asparagus and mushrooms, then toss to coat evenly. Set aside until the meat is ready.

Heat the oven to 200 degrees.

Once the meat has marinated, heat a panini press or other countertop grill (if your press has temperature settings, use high).

Arrange the turkey rounds on the panini press, close it and cook for 31/2 minutes, or until browned on both sides. Transfer the rounds to an oven-safe platter, sprinkle with sesame seeds, then place in the oven to keep warm.

Arrange the asparagus and mushrooms on the panini press, close it and cook for 3 minutes, or until the vegetables are nicely seared and just tender. Sprinkle them with the salt, then cook for another minute. Serve the vegetables with the turkey medallions.

This honeydew-blackberry tart offers a nice balance between light and luxurious. (AP Photo)

What with its focus on a hefty ham or robust leg of lamb — not to mention all those chocolate bunnies — Easter dinner can be a heavy affair.

So consider serving a lighter dessert, such as this fresh honeydew-blackberry tart that offers a nice balance between light and luxurious.

As with any good tart, the crust is crispy and rich, but made from healthful ingredients such as white whole-wheat flour, ground almonds and some reduced-fat cream cheese. There’s also just enough butter to add that familiar flavor you’d expect in a crust.

The lime zest-laced custard filling is made with a few egg yolks to give it a wonderful texture, but also cornstarch to help keep the fat to a minimum.

And then there’s the beautiful, refreshing topping of fresh melon and berries. If you like, you can use cantaloupe or something more exotic such as golden honeydew melon. And if you can’t find — or don’t want — blackberries, substitute fresh raspberries or even blueberries.

Remember, tarts are almost always a lighter choice than many varieties of pie, if only because they avoid the extra fat and calories of a top crust.

Honeydew-blackberry tart

Start to finish: 2 hours (30 minutes active)

Servings: 10

For the crust:

1 1/4 cups white whole-wheat flour

1/2 cup slivered almonds

1 tablespoon sugar

1/2 teaspoon salt

4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces

4 tablespoons cold reduced-fat cream cheese (such as Neufchatel)

For the filling:

2 teaspoons grated lime zest

1/4 cup lime juice

1 cup water

2/3 cup sugar, divided

2 large egg yolks

1/4 cup cornstarch

1/8 teaspoon salt

2 tablespoons unsalted butter

1/2 honeydew melon, seeds removed

1/2 pint fresh blackberries

Heat the oven to 350 degrees. Use cooking spray to coat an 11-inch round tart pan with a removable bottom.

To prepare the crust, in a food processor combine the flour, almonds, sugar and salt. Process until the almonds are finely ground. With the processor running, add the butter one piece at a time. Add the cream cheese by the tablespoonful, pulsing twice after each addition, until incorporated.

Turn the dough out into the prepared pan (it will be crumbly). Spread the dough evenly and press firmly into the bottom and up the sides of the pan. Bake until lightly browned, 20 to 25 minutes. Let cool on a wire rack.

Meanwhile, to make the filling, in a small saucepan over medium-high, whisk together the lime zest, lime juice, water and half the sugar. Heat until simmering.

In a medium bowl, whisk together the remaining sugar, egg yolks, cornstarch and salt. While whisking, pour a small amount of the hot lime water into the yolks to warm the mixture, then continue to add more until all the lime water is incorporated. Pour the mixture back into the saucepan and cook over medium-high, whisking continuously, until the mixture is thick, about 2 to 3 minutes. Remove the pan from the heat and whisk in the butter until fully incorporated.

Pour the filling into the cooled tart shell, spreading it in an even layer. Press a piece of plastic wrap over the surface of the filling to prevent a skin from forming. Refrigerate until the filling is well chilled, about 1 hour.

Cut the melon into quarters, then trim the rind from each section and cut the flesh into thin symmetrical slices. Arrange the slices overlapping around the outside of the tart shell, with the narrow ends pointing in. Mound the berries in the center of the tart. Refrigerate until ready to serve.

Nutrition information per serving: 230 calories; 107 calories from fat (47 percent of total calories); 12 g fat (6 g saturated; 0 g trans fats); 64 mg cholesterol; 30 g carbohydrate; 5 g protein; 4 g fiber; 151 mg sodium.

In this recipe for grilled lamb, lollipop shaped rib chops are paired with a fresh, gorgeously green chimichurri sauce made from fresh herbs and healthy olive oil. (AP Photo)

For many people, lamb triggers thoughts of spring. And fatty, tough meat.

But lamb — at least spring lamb — can be a healthy choice with a tender texture and mild flavor. It’s all a matter of selecting the right cut.

Lamb rib or loin chops, though a bit pricey, are lower in fat than the more popular (and less expensive) shoulder chops. And they have an exceptionally mild taste. A cooked 3-ounce portion (off the bone) of lamb rib meat has only 10 grams of fat (4 grams saturated).

In this recipe for grilled lamb, lollipop shaped rib chops are paired with a fresh, gorgeously green chimichurri sauce made from fresh herbs and healthy olive oil.

Grilling the rib chops is an excellent cooking method for lamb because it allows any excess fat to render out of the meat and drip into the fire, rather than ending up in the finished dish.

This simple recipe can be perfect for a Passover seder. Some Jews won’t eat lamb at Passover (or any roasted meats or poultry, for that matter), but others will eat it as long as it’s not roasted. For most, lamb is considered an acceptable entree. If you’d rather skip the lamb, this dish is equally tasty when prepared with boneless, skinless chicken breasts.

Grilled lamb chops with mint chimichurri

Start to finish: 40 minutes

Servings: 4

For the sauce:

1/4 cup chopped flat-leaf parsley

3 tablespoons red wine vinegar

4 cloves garlic, minced

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh mint

1 teaspoon red pepper flakes

1/2 teaspoon kosher salt

Ground black pepper, to taste

1/4 cup extra-virgin olive oil

For the chops:

12 lamb rib chops (about 11/2 pounds total)

1 tablespoon extra-virgin olive oil

1/4 teaspoon kosher salt, or to taste

Ground black pepper, to taste

In a food processor, combine the parsley, vinegar, garlic, cilantro, mint, red pepper flakes, salt and pepper. Pulse a few times to chop. With the processor running, add the oil in a stream. Process until the sauce is smooth. Transfer sauce to a bowl and let sit for at least 20 minutes to let the flavors develop. (You can make the sauce ahead, refrigerating it overnight and bringing it to room temperature before serving.)

Meanwhile, prepare the lamb chops.

Light a charcoal fire or gas grill. Rub oil, salt and pepper onto the lamb chops, then grill to desired doneness, about 4 minutes per side for medium rare. Alternatively, cook the lamb chops indoors in a grill pan over medium heat. Serve the chops alongside the chimichurri sauce.

Nutrition information per serving: 550 calories; 471 calories from fat (86 percent of total calories); 52 g fat (18 g saturated; 0 g trans fats); 84 mg cholesterol; 1 g carbohydrate; 18 g protein; 0 g fiber; 426 mg sodium.

Savory and salty smoked trout makes this marinated spring vegetable and smoked trout salad substantial and satisfying without being heavy. (AP Photo)

With spring around the corner, it’s time to start watching the grocer for seasonal — and therefore tastier — produce, such as asparagus, fennel, watercress, radishes and avocados. And once you find them, you might as well combine them into a seasonal salad.

For added fresh flavors, we use a medley of parsley, cilantro, dill and basil. Meanwhile, savory and salty smoked trout (sold in the refrigerator case near the smoked salmon) makes the salad substantial and satisfying without being heavy. Smoked mackerel also would be good.

Marinated spring vegetable and smoked trout salad

Start to finish: 1 hour 45 minutes (30 minutes active)

Servings: 4

1/4 cup balsamic vinegar

2 cloves garlic, minced

1/4 cup extra-virgin olive oil

Zest of 1 orange

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 pound asparagus, bottoms trimmed

1 head fennel, thinly sliced

1 bunch watercress, cut into 2-inch pieces

1 large handful torn mixed soft herbs, such as parsley, cilantro, dill and basil

8 ounce-package smoked trout

2 radishes, thinly sliced

1 avocado, pitted and sliced

In a large bowl, whisk together the vinegar, garlic, oil, orange zest, mustard, salt and pepper. Add the asparagus and fennel, tossing to coat. Cover and set aside at room temperature to marinate for 1 hour.

Toward the end of the marinating time, heat the oven to 400 degrees. Line a baking sheet with foil.

Remove the asparagus and fennel from the marinade and arrange on the prepared baking sheet. Reserve the marinade. Roast the asparagus and fennel for 20 minutes, or until tender when pierced with a fork. Allow to cool for 15 minutes.

In a large bowl, toss together the watercress and herbs. Drizzle some of the reserved marinade over the greens and toss to coat evenly. Arrange the fennel and asparagus on serving plates or a platter. Top with the watercress and herb mixture. Use a fork to flake the trout over the greens. Top with the radish and avocado.

Nutrition information per serving (values are rounded to the nearest whole number): 377 calories; 225 calories from fat (60 percent of total calories); 25 g fat (4 g saturated; 0 g trans fats); 81 mg cholesterol; 18 g carbohydrate; 21 g protein; 8 g fiber; 316 mg sodium.

These dainty lemon and strawberry cream puffs can be filled with whipped cream, pastry cream (or pudding), ice cream or sorbet, or even a savory filling. (AP Photo)

The pastry that cream puffs, profiteroles and eclairs are made from is called pate a choux. It is made by cooking a dough first on the stove, then beating whole eggs into it. This mixture — which lies somewhere between a dough and a batter — then is piped or spooned onto a baking sheet and finished in the oven.

It’s during this final baking stage that the eggs release steam that causes the dough to puff up, producing hollow shells.

And it all sounds more complicated than it really is. These treats come together without too much trouble. Best yet, while these desserts may look substantial, they have just 116 calories (when filled with whipped cream).

You also can fill these pastries with pastry cream (or pudding), ice cream or sorbet, or even a savory filling (if the latter, omit the sugar from the dough). The puffs should be made the day they are served. In a pinch, they can be frozen.

Lemon and strawberry cream puffs

Start to finish: 45 minutes

Servings: 12

For the puffs:

3/4 cup water

6 tablespoons (3/4 stick) unsalted butter

2 tablespoons sugar

Pinch of salt

3/4 cup all-purpose flour

4 eggs

Zest of 1 lemon

For the filling and topping:

1 pound fresh strawberries, hulls removed, cut up

2 tablespoons sugar

1 teaspoon vanilla extract

Whipped cream or lemon sorbet, to fill

Heat the oven to 425 degrees. Coat a baking sheet with cooking spray, then line it with parchment paper.

In a medium saucepan over medium-high, heat the water, butter, sugar and salt until boiling. Add the flour and stir vigorously while continuing to cook until the mixture forms a ball, pulls away from the sides of the pan and all dry flour has been absorbed.

Transfer the dough to the bowl of a stand mixer and beat on medium with the paddle attachment for 1 minute. Add the eggs, one at a time, scraping down the bowl and making sure that each is incorporated into the mixture before adding the next.

Using a large spoon, form the dough into golf ball-sized mounds and arrange on the prepared baking sheet, allowing 3 inches between each. Bake for 10 minutes. Lower the oven temperature to 350 degrees and continue to bake until golden, crispy and light, about another 15 to 20 minutes. Set aside to cool.

While the puffs bake and cool, in a medium bowl combine the strawberries, sugar and vanilla. Lightly crush the strawberries with a fork. Set aside.

After the puffs have cooled, cut them in half crosswise. Fill each with berries and whipped cream or sorbet.

Nutrition information per serving, with whipped cream filling (values are rounded to the nearest whole number): 116 calories; 77 calories from fat (66 percent of total calories); 9 g fat (5 g saturated; 0 g trans fats); 94 mg cholesterol; 8 g carbohydrate; 2 g protein; 1g fiber; 43 mg sodium.

A rich and creamy bacon, chard and fontina quiche is a great place to show off a great cheese. (AP Photo)

A rich and creamy quiche is a great place to show off a great cheese. And while quiche Lorraine may be the best known variety of quiche — sporting bacon, onions and Gruyere — quiche fillings can be varied and diverse. Recipes can include sausage, seafood, ham and nearly any variety of vegetables.

Our quiche takes a trip to Italy to show off the creamy cheese called fontina. We pair it with bacon and chard, but you also could use pancetta and spinach or another green. Be sure to cook any meats or vegetables prior to adding them to the egg base. And after cooking the vegetables, drain any excess moisture, as that will interfere with the setting up of the custard.

Bacon, chard and fontina quiche

Start to finish: 1 hour

Servings: 8

1 purchased refrigerated pie crust

4 slices bacon, chopped

1 bunch Swiss chard, tough stems removed, chopped

6 eggs

1 1/2 cups half-and-half

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon fresh thyme, chopped

1 1/2 cups shredded fontina cheese

Heat the oven to 400 degrees.

Line a deep-dish pie plate or a quiche pan with the pie crust, crimping or trimming the edge. Place the pan on a baking sheet, then set aside.

In a large skillet over medium-high, cook the bacon until crispy, about 4 to 5 minutes. Add the Swiss chard and continue to cook until the chard is tender, about another 7 to 8 minutes. Set aside to cool for 10 minutes. Use a slotted spoon to drain any excess liquid.

In a medium bowl, whisk together the eggs, half-and-half, salt, pepper and thyme.

Add the cheese to the chard and bacon, then transfer the mixture to the prepared pie crust. Pour the egg mixture into the crust and gently stir to eliminate any large clumps or air bubbles. Bake for 20 minutes.

Reduce the oven temperature to 325 F, then bake until the center is set, about another 40 minutes. Allow to cool for 15 minutes before slicing. Enjoy warm or cool. Refrigerate any leftovers.

Nutrition information per serving (values are rounded to the nearest whole number): 368 calories; 243 calories from fat (66 percent of total calories); 27 g fat (13 g saturated; 0 g trans fats); 214 mg cholesterol; 17 g carbohydrate; 14 g protein; 1 g fiber; 604 mg sodium.

These golden shrimp are served with a sweet-and-spicy Cajun sauce made with hot pepper sauce, mayonnaise and honey, all spiked with a Cajun seasoning blend. (AP Photo)

Start thinking about Mardi Gras and New Orleans, and it won’t be long before you’ve got shrimp on your mind.

The preparation of these party-perfect crispy shrimp with spicy Cajun sauce is somewhat similar to how you might make Buffalo wings. Raw shrimp are dredged in a seasoned mixture of Wondra flour, cornstarch and beaten egg, which gets wonderfully crispy when deep-fried.

The results are as irresistible as a basket of hot wings and even better, there are no bothersome bones to get rid of.

Crispy shrimp in spicy Cajun sauce

Start to finish: 50 minutes

Servings: 6

1 cup reduced-fat mayonnaise

1/4 cup honey

3 to 4 teaspoons hot sauce, to taste

3 teaspoons Cajun seasoning blend, or to taste

3 teaspoons salt, divided

Peanut or vegetable oil, for frying

4 large eggs

1 1/2 cups quick-mixing flour, such as Wondra

1 cup cornstarch

1 1/2 teaspoons ground black pepper

2 pounds large-sized raw shrimp, shells and tails removed

3 scallions, green parts only, thinly sliced

To make the sauce, in a large bowl whisk together the mayonnaise, honey, hot sauce, Cajun seasoning and 1 teaspoon of the salt. Set aside.

In a large cast-iron skillet or other heavy skillet over medium, heat 3/4 inch of oil to 350 degrees.

Meanwhile, in a shallow bowl, whisk the eggs. In a second shallow bowl, whisk together the flour, cornstarch, the remaining 2 teaspoons of salt and the black pepper.

Working in batches, dip the shrimp first into the beaten eggs, then in the flour mixture to coat well.

Fry the shrimp in the oil until golden, about 1 minute per side, adjusting the heat as necessary to maintain the oil temperature. Use a slotted spoon to transfer the fried shrimp to a plate lined with paper towels. Serve with the sauce for dipping.

Nutrition information per serving (values are rounded to the nearest whole number): 434 calories; 179 calories from fat (41 percent of total calories); 20 g fat (4 g saturated; 0 g trans fats); 373 mg cholesterol; 27 g carbohydrate; 36 g protein; 0 g fiber; 992 mg sodium.

AP Photo Maple-thyme poached salmon with skillet potatoes in Concord, N.H. The gentle sweetness of maple syrup mates with the richness of salmon in this recipe.

Maple-thyme poached salmon with skillet potatoes

Start to finish: 30 minutes

Servings: 4

2 tablespoons vegetable or canola oil

1 1/2 pounds new potatoes, very thinly sliced

Salt and ground black pepper, to taste

1 cup maple syrup

1/4 cup soy sauce

1 tablespoon chopped fresh thyme

2 pounds salmon, trimmed, skinned and cut into 4 fillets

Heat the oven to 350 degrees.

In a large ovenproof nonstick skillet over medium-high, heat the oil, swirling to coat the pan. Arrange the potato slices evenly over the bottom of the skillet, overlapping and layering them. Sprinkle the potatoes generously with salt and black pepper. Cook for 5 minutes, then transfer to the oven and cook until tender when pierced with the tip of a knife, about 20 minutes.

Meanwhile, cook the salmon.

In a large saute pan, stir together the maple syrup, soy sauce and thyme. Heat over medium until just bubbling around the edges.

Add the salmon fillets and cook for 3 to 4 minutes for salmon that is 1 inch thick. Use a spatula to gently turn the salmon fillets over and cook for another 3 to 4 more minutes, or until just barely pink at the middle and beginning to flake. Use a slotted spatula to remove from the pan. Serve with the potatoes.

This cocoa-mango upside-down cake has a tropical flare with its mango layer and macadamia nut decoration. (AP Photo)

Sometimes on Valentine’s Day the most romantic thing to do is something unexpected. Upside-down cakes are the baking world’s version of this kind of whimsy. Build everything from the bottom up and give it flip before serving.

This cocoa-mango upside-down cake combines the winning flavors of ginger-tinged chocolate with a tropical layer of brightly colored mango. Decorating the edges with some chopped macadamia nuts adds a beautiful and simple garnish.

Cocoa-mango upside-down cake

Start to finish: 1 hour 5 minutes (25 minutes active)

Servings: 8

1 medium mango

1/4 cup light brown sugar

1 tablespoon honey or corn syrup

2 tablespoons butter

3/4 cup all-purpose flour

3/4 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon salt

3/4 cup buttermilk

1/4 cup canola oil

1 large egg

1/2 teaspoon vanilla extract

1/4 cup apricot preserves, strained

2 tablespoon chopped macadamia nuts or almonds

Place a rack in lower third of oven. Heat the oven to 350 degrees. Set a baking sheet on the bottom of the oven to catch any drips.

With a paring knife or sharp vegetable peeler, remove the skin from the mango. Slice along the flat central pit to remove the flesh from each side in one large piece. Slice each piece lengthwise into long, thin slices. Set aside.

In a small saucepan over medium, combine the brown sugar, honey or corn syrup, and the butter. Stir until the mixture is bubbling. Immediately pour it into an 8-inch round cake pan, spreading the mixture evenly over the bottom. Arrange the slices of mango in a spiral pattern over the sugar-butter mixture.

Set a mesh strainer over a large bowl. Add the flour, sugar, cocoa, baking soda, ginger and salt, then sift them into the bowl. Add the buttermilk, oil, egg and vanilla. Using an electric mixer, beat the mixture on low just until combined. Increase the mixer speed to medium and beat for 2 minutes longer.

Pour the batter over the mango. Bake for 45 to 55 minutes, or until a skewer inserted at the center of the cake comes out clean. Run a knife around the edge of the cake to release it. Invert a serving plate over the cake. Turn both cake and plate over again, letting the cake fall out of the pan onto the plate. Replace any fruit that sticks to the pan.

In a small saucepan, heat the preserves until bubbling. Brush over the top of the cake. Sprinkle the chopped nuts around the edge of the cake to garnish.

Nutrition information per serving: 256 calories; 106 calories from fat (41 percent of total calories); 12 g fat (3 g saturated; 0 g trans fats); 36 mg cholesterol; 38 g carbohydrate; 4 g protein; 2 g fiber; 247 mg sodium.