Cake

Creamy Mango Passionfruit Cake


โ ๐—œ๐—ก๐—š๐—ฅ๐—˜๐——๐—œ๐—˜๐—ก๐—ง๐—ฆโ 

Crust:โ 
60g fresh dates, pittedโ 
50g dessicated coconutโ 
50g buckwheat groatsโ 
50g walnutsโ 
1tbsp coconut oil, meltedโ 
1/2tsp saltโ 

Mango layer:โ 

400g mango chunksโ 
300ml full fat coconut milkโ 
60g maple syrupโ 
1tbsp cornstarch, dissolved in 2 tbsp waterโ 
1tsp agar-agar powderโ 
100g thick, greek style plant yoghurtโ 

Passionfruit layer:โ 

4 passionfruitsโ 
1tsp cornstarch, dissolved in 2tsp waterโ 

๐— ๐—˜๐—ง๐—›๐—ข๐——


โ 
Crust:โ 

Line the bottom of a 18cm cake tin with baking paper.

Add all ingredients for the crust to a food processor and process until combined.

Firmly press the mixture onto the bottom of the lined cake tin. Refrigerate.โ 

Mango layer:โ 

Add mango chunks, coconut milk, sweetener and dissolved cornstarch to a blender and blend until smooth.

Pour the mixture over in a saucepan and cook for 2-3mins, whisking continuously.

Add agar-agar powder and bring mixture to a boil, then turn off the heat.

Add yoghurt and whisk until smooth.

Let cool off a bit before you pour the mixture over the crust. Refrigerate for 4+ hours.โ 
Passionfruit layer:โ 

Add passionfruit pulp and dissolved cornstarch to a small saucepan.

Cook for about 1 minute to thicken, whisking continuously. When your cake is set, top your cake with chilled passionfruit pulp and serve!โ 

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