Hi, I am Kate. Today, I will show you a way to make mango cake with raspberry sauce recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. 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 popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Mango cake with raspberry sauce is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have mango cake with raspberry sauce using 17 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Mango cake with raspberry sauce:
- Take crust:
- Make ready 150 g almonds (1 cup approx))
- Make ready 1 teaspoon vanilla extract
- Prepare 2 tablespoons maple syrup
- Make ready topping:
- Get 150 g fresh mango chopped (1½ cups approx)
- Get 150 g cashew nuts (1 cup approx)
- Get 50 g creamed coconut (¼ of a block)
- Get 1 teaspoon vanilla extract
- Get 1 tablespoon maple syrup
- Prepare 1/2 lemon juiced
- Get 1/2 teaspoon lemon rind (finely grated)
- Get sauce (optional):
- Get 100 g (1 cup) raspberries
- Prepare 1 tablespoon maple syrup
- Make ready 2 tablespoons chia seeds
- Get 7 tablespoons water
Instructions 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 for this distinctive dish mango cake with raspberry sauce recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
