Hi, I’m Jane. Today, I’m gonna show you how to make mango cake with raspberry sauce recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mango cake with raspberry sauce Recipe
Mango cake with raspberry sauce is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Mango cake with raspberry sauce is something which I’ve loved my whole life. They’re fine and they look wonderful.
To be with this particular recipe, we have to first 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:
- Get crust:
- Take 150 g almonds (1 cup approx))
- Make ready 1 teaspoon vanilla extract
- Make ready 2 tablespoons maple syrup
- Prepare topping:
- Make ready 150 g fresh mango chopped (1½ cups approx)
- Take 150 g cashew nuts (1 cup approx)
- Make ready 50 g creamed coconut (¼ of a block)
- Make ready 1 teaspoon vanilla extract
- Prepare 1 tablespoon maple syrup
- Get 1/2 lemon juiced
- Get 1/2 teaspoon lemon rind (finely grated)
- Prepare sauce (optional):
- Make ready 100 g (1 cup) raspberries
- Make ready 1 tablespoon maple syrup
- Take 2 tablespoons chia seeds
- Take 7 tablespoons 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’s going to wrap it up for this exceptional dish mango cake with raspberry sauce recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
