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Mango cake with raspberry sauce
Mango cake with raspberry sauce

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We hope you got insight from reading it, now let’s go back to mango cake with raspberry sauce recipe. You can have mango cake with raspberry sauce using 17 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Mango cake with raspberry sauce:
  1. Provide crust:
  2. Take 150 g almonds (1 cup approx))
  3. Prepare 1 teaspoon vanilla extract
  4. Provide 2 tablespoons maple syrup
  5. Take topping:
  6. Take 150 g fresh mango chopped (1½ cups approx)
  7. Use 150 g cashew nuts (1 cup approx)
  8. Use 50 g creamed coconut (¼ of a block)
  9. Get 1 teaspoon vanilla extract
  10. Use 1 tablespoon maple syrup
  11. Prepare 1/2 lemon juiced
  12. Provide 1/2 teaspoon lemon rind (finely grated)
  13. Get sauce (optional):
  14. Provide 100 g (1 cup) raspberries
  15. Take 1 tablespoon maple syrup
  16. You need 2 tablespoons chia seeds
  17. Get 7 tablespoons water
Steps to make Mango cake with raspberry sauce:
  1. 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).
  2. 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.
  3. Add the vanilla extract and maple syrup until everything comes together. This mixture should stick together nicely between your fingers when pressed.
  4. 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.
  5. 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.
  6. Spread the top layer on evenly.
  7. 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.
  8. SAUCE (OPTIONAL): Blend all the sauce ingredients together and pop in the fridge or simply leave on your kitchen counter.
  9. 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.
  10. TO SERVE: Take out of the freezer, slice with a sharp, heavy knife.
  11. Pour or dollop on some of the raspberry chia sauce if desired.
  12. Allow a few minutes before eating (to soften it a little, since it's just come out of the freezer).
  13. This keeps well for a couple of months in the freezer.

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