Recipe of Quick Mango cake with raspberry sauce
Mango cake with raspberry sauce.
Hi, I am Denise. Today, we're going to prepare mango cake with raspberry sauce recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I'm gonna make it a little bit tastier. This is gonna smell and look 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 current trending meals on earth. It's simple, it is quick, it tastes delicious. It's appreciated by millions every day. Mango cake with raspberry sauce is something which I've loved my entire life. They're nice and they look wonderful.
Mango cake with raspberry sauce is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It's enjoyed by millions every day. They're fine and they look fantastic. Mango cake with raspberry sauce is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook 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:
- Prepare of crust:.
- Get 150 g of almonds (1 cup approx)).
- Make ready 1 teaspoon of vanilla extract.
- Prepare 2 tablespoons of maple syrup.
- Take of topping:.
- Make ready 150 g of fresh mango chopped (1½ cups approx).
- Prepare 150 g of cashew nuts (1 cup approx).
- Take 50 g of creamed coconut (¼ of a block).
- Make ready 1 teaspoon of vanilla extract.
- Prepare 1 tablespoon of maple syrup.
- Get 1/2 of lemon juiced.
- Prepare 1/2 teaspoon of lemon rind (finely grated).
- Prepare of sauce (optional):.
- Prepare 100 g (1 cup) of raspberries.
- Prepare 1 tablespoon of maple syrup.
- Prepare 2 tablespoons of chia seeds.
- Take 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 for this distinctive dish mango cake with raspberry sauce recipe. Thanks so much for reading. I am confident 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, colleague and friends. Thanks again for reading. Let's cook!
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