Hello, I’m Laura. Today, I’m gonna show you how to prepare mango cake with raspberry sauce recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, 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 favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Mango cake with raspberry sauce is something that I’ve loved my entire life. They’re nice and they look fantastic.
To be with this recipe, we have to prepare a few ingredients. You can cook 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:
- Prepare crust:
- Take 150 g almonds (1 cup approx))
- Make ready 1 teaspoon vanilla extract
- Get 2 tablespoons maple syrup
- Make ready topping:
- Make ready 150 g fresh mango chopped (1½ cups approx)
- Get 150 g cashew nuts (1 cup approx)
- Take 50 g creamed coconut (¼ of a block)
- Get 1 teaspoon vanilla extract
- Get 1 tablespoon maple syrup
- Make ready 1/2 lemon juiced
- Make ready 1/2 teaspoon lemon rind (finely grated)
- Take sauce (optional):
- Get 100 g (1 cup) raspberries
- Prepare 1 tablespoon maple syrup
- Prepare 2 tablespoons chia seeds
- Prepare 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 with this special dish mango cake with raspberry sauce recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
