This cake just tastes of summer in Sydney – with gorgeous in-season mango, passionfruit and lime, it is deliciously tropical and refreshingly zesty.
For this recipe you will need to soak the raw cashews overnight (or for at least 6-8 hours) in 3 cups of water, with a pinch of salt and a couple of tablespoons of apple cider vinegar or lemon juice added. This soaking softens the nuts and removes the phytic acid. Phytic acid, which prevents the absorption of important minerals such as calcium, iron, magnesium and zinc, is found in the hulls of nuts, seeds and grains.
You will also need a food processor or high-speed blender and a 22cm springform baking tin to make this cake.
Tropical Mango and Passionfruit Cake
This cake just tastes of summer in Sydney - with gorgeous in-season mango, passionfruit and lime, it is deliciously tropical and refreshingly zesty.
For this recipe you will need to soak the raw cashews overnight (or for at least 6-8 hours) in 3 cups of water with a pinch of salt and a couple of tablespoons of apple cider vinegar or lemon juice added. This soaking softens the nuts and removes the phytic acid. Phytic acid is found in the hulls of nuts, seed and grains and prevents the absorption of important minerals such as calcium, iron, magnesium and zinc.
You will also need a food processor or high-speed blender and a 22cm springform cake tin.
Ingredients
Base:
- 3/4 cup raw macadamias
- 3/4 cup activated buckwheat
- 1/2 cup coconut flakes
- 5 soft fresh dates , seeded
- 1 tsp vanilla
- 2 tbsp maple syrup
- 2 tbsp lime zest , finely chopped
- 2 tbsp coconut cream , or coconut milk
- a pinch salt
Mango Layer:
- 1 cup raw cashews
- 3 tbsp lemon juice , or apple cider vinegar
- a pinch salt
- 1/2 cup coconut cream , or coconut milk
- 4 tbsp coconut butter , or coconut oil
- 2 tbsp maple syrup
- 2 cups chopped fresh mango , about 2 medium or 3 small mangoes
- 4 tbsp lime juice
Topping:
- 1/2 cup passionfruit
- 1 cup coconut flakes
Instructions
- Soak the raw cashews that you will later be using in the mango layer in 3 cups of water, with 3 tablespoons of lemon juice or apple cider vinegar and a pinch of Himalayan salt added, overnight or for at least 6-8 hours.
- Line a 22cm springform cake tin with baking paper.
- To make the base add the macadamias, activated buckwheat and coconut flakes to a food processor or high powered blender and pulse until it has the consistency of wet sand.
- Add the rest of the base ingredients and process until completely combined.
- Press the mixture into the cake tin, pressing it evenly with the palms of your hands. Place the tin into the freezer while making the mango filling.
- Drain the soaking cashews and rinse them well.
- Make the mango layer by blending the cashews with the coconut cream, coconut butter, maple syrup, mango and lime juice until very smooth and creamy, scraping down the sides of the food processor or blender occasionally. Be patient this will take a few minutes.
- Pour the mango filling over the base, smooth the top evenly and place the cake tin back into the freezer to set overnight or for at least 6 hours.
- To toast the coconut flakes for topping the cake spread them over a baking tray and put into a 120C oven for 15 minutes, or until lightly golden. Let them cool completely.
- Take the cake out of the freezer to soften a little 1 hour before serving.
- Decorate the cake with the passionfruit and toasted coconut flakes.
Optional Ideas:
- Replace the macadamias and/or buckwheat in the base with other types of nuts, such as almonds, pistachios, pecans or walnuts.
- Add 1 teaspoon of turmeric powder to the mango layer.
