Creamy Mango Passionfruit Cake
Ingredients
Crust
- 60g fresh dates, pitted
- 50g desiccated coconut
- 50g buckwheat groats
- 50g walnuts
- 1 tbsp coconut oil, melted
- 1/2 tsp salt
Mango layer
- 400g mango chunks
- 300ml full-fat coconut milk
- 60g maple syrup
- 1 tbsp cornstarch, dissolved in 2 tbsp water
- 1 tsp agar-agar powder
- 100g thick Greek-style plant yogurt
Passionfruit layer
- 4 passionfruits
- 1 tsp cornstarch, dissolved in 2 tsp water
Preparation
Crust: Line the bottom of an 18cm cake tin with baking paper. Add all the 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.
Mango layer: Add mango chunks, coconut milk, sweetener, and dissolved cornstarch to a blender and blend until smooth. Pour the mixture into a saucepan and cook for 2-3 minutes, whisking continuously. Add agar-agar powder and bring the mixture to a boil, then turn off the heat. Add yogurt and whisk until smooth. Let it cool off slightly before pouring the mixture over the crust. Refrigerate for 4+ hours.
Passionfruit layer: 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 it with chilled passionfruit pulp and serve.
