Mango cake with raspberry sauce
Mango cake with raspberry sauce

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mango cake with raspberry sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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To get started with this recipe, we must prepare a few ingredients. You can have mango cake with raspberry sauce using 17 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Mango cake with raspberry sauce:
  1. Make ready crust:
  2. Make ready 150 g almonds (1 cup approx))
  3. Get 1 teaspoon vanilla extract
  4. Take 2 tablespoons maple syrup
  5. Get topping:
  6. Take 150 g fresh mango chopped (1½ cups approx)
  7. Make ready 150 g cashew nuts (1 cup approx)
  8. Take 50 g creamed coconut (¼ of a block)
  9. Prepare 1 teaspoon vanilla extract
  10. Prepare 1 tablespoon maple syrup
  11. Prepare 1/2 lemon juiced
  12. Prepare 1/2 teaspoon lemon rind (finely grated)
  13. Prepare sauce (optional):
  14. Prepare 100 g (1 cup) raspberries
  15. Take 1 tablespoon maple syrup
  16. Take 2 tablespoons chia seeds
  17. Get 7 tablespoons water

Mango cake recipes suitable to accompany your weekend. This cake is also very easy to make without the need to be bake and gluten free naturally. Sweet only with fresh fruits and a little maple syrup. This is a beautiful cake that is made with butter milk and includes mangos and raspberries.

Instructions to make Mango cake with raspberry sauce:
  1. IN ADVANCE: Soak the cashew nuts in water for at least an hour (several hours or even overnight is fine too). Drain them before use (you will use them in the top layer).
  2. BASE LAYER: Use a food processor to grind the almonds down to a meal. It's fine if this meal is a little rustic with tiny pieces, rather than finely ground.
  3. Add the vanilla extract and maple syrup until everything comes together. This mixture should stick together nicely between your fingers when pressed.
  4. Line a round tin or container with parchment paper and compact the mixture down very firmly to create a 'crust' base layer. Pop it in the fridge whilst you make the next layer.
  5. TOPPING: Finely chop the creamed coconut. Pop all of the ingredients into the food processor and blend thoroughly until there are no pieces and everything is evenly combined.
  6. Spread the top layer on evenly.
  7. Pop it in the freezer for at least an hour. If you have time, then leave it for a few hours so it firms up really well and slices nicely.
  8. SAUCE (OPTIONAL): Blend all the sauce ingredients together and pop in the fridge or simply leave on your kitchen counter.
  9. The chia seeds will start to expand and act as a gelling agent over the next half hour. Stir two or three times during this period.
  10. TO SERVE: Take out of the freezer, slice with a sharp, heavy knife.
  11. Pour or dollop on some of the raspberry chia sauce if desired.
  12. Allow a few minutes before eating (to soften it a little, since it's just come out of the freezer).
  13. This keeps well for a couple of months in the freezer.

I like to eat this for dessert as there is something about the warm pieces of fruit that appeals to me. This recipe is a delicious way to use fruit that you don't want to go to waste. Mango and raspberry are a terrific combination, but feel free to substitute other fruits such as blueberries, peaches, apples or strawberries. Raspberry cake layers and a mango Swiss meringue buttercream. A soft and fluffy eggless cake with the irresistible flavour of mangoes, combined with the rich milky taste of condensed milk and a tinge of vanilla, this.

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