Mango Raspberry Almond Cake

April 8, 2019

About 7 or so years ago, my husband and I tried the Paleo diet before our wedding. If you know me and my eating habits, I don't do diets and I don't like restrictions, so this was a "challenging" time. I would have stabbed someone for a tortilla chip and I boycotted sweet potatoes for almost a year after, but we did it and felt better for a time. Now they have so much more Paleo-friendly products on the market, this diet seems like it would be easier to pull off now. I will pass though.

I recently tried Cassava flour as a gluten/grain-free alternative to normal flour and it is a legit substitute. I put it to the test in one of my favorite cakes and I couldn't tell a difference. If the whole "gluten/grain-free thing" is your scene, give this flour a try, if not this recipe can be made with regular all-purpose flour at a 1:1 substitution.

Mango Raspberry Almond Cake

Recipe for Mango Raspberry Almond Cake

Mango Raspberry Almond Cake

Prep time: - Cook time: - Total time:
Yield: 8-10S


Mango Raspberry Almond Cake

Almond Cream

- 1 cup powdered sugar - 1 cup super-fine almond flour - 2 T cold unsalted butter - 1 egg white - 1 t vanilla - 1 T rum (optional)

- 1 cup softened unsalted butter - 1 cup sugar - 3 eggs - 1 T vanilla - 2.5 cups Cassava flour (or all-purpose) - 2 t baking powder - 1/2 t salt - 1 cup buttermilk - 1/2 cup sliced almonds - 3-4 mangos - 1 cup raspberries

Preheat oven 350F.

Ready 9x13 pan and line with parchment paper.

For almond cream, combine all ingredients in a food processor and mix completely.

Then add almond cream, butter and sugar in a mixing bowl (with paddle attachment) and beat until light and fluffy (about 5 minutes).

Add one egg at a time and mix completely before adding the next, then add vanilla.

In a separate bowl and mix flour, baking powder and salt together and then add 1/3 to mixing bowl alternating with the buttermilk, mixing slowly until both are gone.

Pour batter into prepared pan, slice mangos and place over batter and then add raspberries and almonds.

Bake for 40 - 50 minutes or until toothpick/tester comes out clean.




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