Mango cake with raspberry sauce.
Hello everybody, it's me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, mango cake with raspberry sauce. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Mango cake with raspberry sauce is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It's enjoyed by millions daily. Mango cake with raspberry sauce is something which I've loved my entire life. They are nice and they look wonderful.
To begin with this particular 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 of crust:.
- {Take 150 g of almonds (1 cup approx)).
- {Make ready 1 teaspoon of vanilla extract.
- {Prepare 2 tablespoons of maple syrup.
- {Prepare of topping:.
- {Take 150 g of fresh mango chopped (1½ cups approx).
- {Take 150 g of cashew nuts (1 cup approx).
- {Prepare 50 g of creamed coconut (¼ of a block).
- {Prepare 1 teaspoon of vanilla extract.
- {Prepare 1 tablespoon of maple syrup.
- {Get 1/2 of lemon juiced.
- {Take 1/2 teaspoon of lemon rind (finely grated).
- {Prepare of sauce (optional):.
- {Get 100 g (1 cup) of raspberries.
- {Get 1 tablespoon of maple syrup.
- {Prepare 2 tablespoons of chia seeds.
- {Make ready 7 tablespoons of 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's going to wrap this up for this special food mango cake with raspberry sauce recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!