Mango cake with raspberry sauce.
Hello everybody, it's Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, mango cake with raspberry sauce. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
Mango cake with raspberry sauce is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It's simple, it is fast, it tastes delicious. They're fine and they look wonderful. Mango cake with raspberry sauce is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mango cake with raspberry sauce using 17 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Mango cake with raspberry sauce:
- {Take of crust:.
- {Prepare 150 g of almonds (1 cup approx)).
- {Prepare 1 teaspoon of vanilla extract.
- {Make ready 2 tablespoons of maple syrup.
- {Prepare of topping:.
- {Make ready 150 g of fresh mango chopped (1½ cups approx).
- {Get 150 g of cashew nuts (1 cup approx).
- {Get 50 g of creamed coconut (¼ of a block).
- {Get 1 teaspoon of vanilla extract.
- {Take 1 tablespoon of maple syrup.
- {Prepare 1/2 of lemon juiced.
- {Make ready 1/2 teaspoon of lemon rind (finely grated).
- {Get of sauce (optional):.
- {Get 100 g (1 cup) of raspberries.
- {Get 1 tablespoon of maple syrup.
- {Get 2 tablespoons of chia seeds.
- {Make ready 7 tablespoons of water.
Steps to make Mango cake with raspberry sauce:
- 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)..
- 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..
- Add the vanilla extract and maple syrup until everything comes together. This mixture should stick together nicely between your fingers when pressed..
- 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..
- 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..
- Spread the top layer on evenly..
- 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..
- SAUCE (OPTIONAL): Blend all the sauce ingredients together and pop in the fridge or simply leave on your kitchen counter..
- 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..
- TO SERVE: Take out of the freezer, slice with a sharp, heavy knife..
- Pour or dollop on some of the raspberry chia sauce if desired..
- Allow a few minutes before eating (to soften it a little, since it's just come out of the freezer)..
- This keeps well for a couple of months in the freezer..
So that is going to wrap it up with this exceptional food mango cake with raspberry sauce recipe. Thank you very much for your time. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!