skip to main |
skip to sidebar
This is my entry for this month We Should Cocoa Challenge - The Mango Challenge. It's a vegan Psychedelic Chocolate and Mango Cake. The mango puree remains liquid upon baking, which makes it perfect again the soft cakey texture of the chocolate cake, as well as adding another sweet dimension.
For those of you still wishing to participate in the challenge, there is still some time. Just follow this link for further details.
Psychedelic Mango Chocolate Cake
Makes 6 - 8 x 3 inch round cakes
Ingredients
30g cocoa powder
180g plain flour
½ teaspoon bicarbonate soda
½ teaspoon salt
1 teaspoon ground cinnamon
165g brown sugar
200ml strong brewed coffee, cooled
100ml vegetable oil
2 teaspoons white wine vinegar
4 - 6 tablespoons of mango puree from a can
Method
Heat the oven to Gas Mark 5. Line 8 round cake tins with baking parchment paper.
In a large bowl, sift the flour, cocoa, soda, salt and cinnamon. Stir in the sugar. In a small bowl, combine the coffee with the oil, mint syrup and whisk. Then beat the liquid into the dry ingredients. Then quickly stir in the vinegar.
Pour the batter into the prepared tins, then quickly drizzle over a tablespoon of mango puree over each to create a swirl effect. Bake for 30 – 35 minutes, or until a toothpick in the centre of the cake comes out clean. These delicate cakes are better served the following day.
I am off to work in the next hour, so while I have a few minutes to myself. I thought I would quickly post an entry to promote my hosting of We Should Cocoa Challenge - The Mango Challenge. This is not my WSCC entry by the way, I will be making my mango - chocolate entry this afternoon, so hope to post it later in the week before the deadline of the 25th. So there is still time to participate.
Anyway, unlike my other Cheesecake recipes that take a little more effort, I see this one as a cheats one as its relatively easy to put together. I gently ladled and poured the ingredients into a wine glass and allowed it to set in the chiller. If you don't want to go all posh and elegant with wine glasses, you can also do them in dainty teacups or traditionally in little bowls.
I called these Mango Cheesecake Royale, but a fellow blogger CT aka Choclette's partner commented that is should perhaps be 'MangoCheeks cake' referring to my previous pseudonym. Perhaps I should have, it made me smile.
I haven't had much time to sit down and catch up on my blog reads, but I have become aware that Choclette has recently written a generous blog post on my vegetarian venture. Please follow this link to read more. Choclette, I promise to come by later in the week. Lots of changes happening here at the moment.
Recipe to appear shortly but it includes: crushed digestive biscuits - cream cheese, caster sugar, mango puree and sun dried mango pieces.
I know I have a few posts where I have not written up the recipes. I plan to catch up with these in the next few weeks or so, when I will have a little more time on my hands.
Today you will have to forgive me for what is a bit of a cheats entry, but I want to showcase some seasonal dishes that I have made in the past that I think deserve to have the limelight put on them once again, especially for those of you who may be new to my blog and may have missed out on them originally.
As well as the many Wild Garlic recipes, such as these Wild Garlic Oatcakes. Here are some others that I made in the month of May years gone.
If you can't find wild garlic in your area, you will undoubtedly find wild stinging nettle. Nettle is growing everywhere at the moment, one of my favourite rice dishes was this Stinging Nettle Risotto.
For those of you blessed to have your own home grown asparagus, well my husband will envy you very much. I like many people will have to wait for it to appear on the grocery shelf and then hope to make this beautiful Asparagus Flecked Tart.
If your not that keen on cabbage, I encourage you to try this recipe. It truly converted me. It has become one of my favourite meals: Stir Fried Cabbage with Chilli and Ginger.
This simple Asparagus and Radish Pasta Salad will make you and your loved one swoon.
Rhubarb and Ginger Muffins in some of my treasured and cherished teacups and saucers.
Rhubarb, Rose Petals and White Chocolate Flapjacks cut out in a heart shape. A bit fiddly, but worth it for presentation.
Rhubarb and Rosemary Cookies - a culinary experiment that worked delightfully. These days I make a cake with both ingredients, I will share that Rosemary and Rhubarb cake with you in the very near future - it also happens to be vegan, the cake that is - not these cookies.
Pink Rhubarb Sorbet - one of the very first Rhubarb recipes to feature on my blog.
And finally, many of you will have recently seen my mini vegan Parsnip, Raisin and Walnut cakes, but well before I started making them I had made a little known and wonderful tart called Rosemary, Lemon and Parsnip Tart. Its a sweet tart. I plan on remaking it and introducing it to some unsuspecting diners. I hope they like it as much as the Parsnip, Raisin and Walnut cakes.
Posts
