Recipe of Perfect Mango cake with raspberry sauce

Mango cake with raspberry sauce.

Hi, I'm Stella. Today, I will show you a way to prepare mango cake with raspberry sauce recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to 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 foods in the world. It is appreciated by millions every day. It's easy, it's quick, it tastes yummy. They are nice and they look wonderful. Mango cake with raspberry sauce is something which I've loved my whole life.

Mango cake with raspberry sauce is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Mango cake with raspberry sauce is something which I have loved my entire life. They're nice and they look fantastic.

To begin 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 cook that.

The ingredients needed to make Mango cake with raspberry sauce:

1. Prepare of crust:.
2. Prepare of almonds (1 cup approx)).
3. Take of vanilla extract.
4. Prepare of maple syrup.
5. Prepare of topping:.
6. Take of fresh mango chopped (1½ cups approx).
7. Prepare of cashew nuts (1 cup approx).
8. Prepare of creamed coconut (¼ of a block).
9. Get of vanilla extract.
10. Get of maple syrup.
11. Get of lemon juiced.
12. Take of lemon rind (finely grated).
13. Prepare of sauce (optional):.
14. Take of raspberries.
15. Prepare of maple syrup.
16. Make ready of chia seeds.
17. Prepare of 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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