...delighted you made it here!

Most of us females these days know all about the deprivation that staying or getting in shape calls for, so did I.

Forget about trying to keep holding down the lid on your cravings, living a sweet life is not an illusion, being a “well fed and watered girl” is such a better place to be...

Reap the benefits of home made Stevia sweetened treats no matter where you are on your personal body image journey as I share with you my life as a Fit and Fed Girl that has found some peace with food and hopefully inspire you to join me and enjoy the road ahead.

No matter what the foodture brings!

MK xx

Coconut Mango Cake - Paleo

Coconut_Mango_Cake_Paleo

 

I had forgotten I made this when I looked through my unpublished recipe pictures. Mango will go on my shopping list for this week.

Rum-Almond  sponge cake base:

Makes: a round 13cm cake that is 5.5cm high – Cut into a layer that suits your base depth.

Prep time: 10 min

Cooking: 20min at 200 degree celsius

Cooling: 1 hour

 

For the sponge cake base you need:

  • 5 medium eggs
  • 80g ground almonds – mixed ground nuts work too.
  • 60g organic virgin Coconut oil
  • 3 tbsp Rum
  • 1-2 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.

 

Instructions:

Separate eggs into two bowls, add part stevia extract powder to the egg white part to the egg yolks.

Beat the egg whites to a stiff peak, set a side.

Melt coconut oil with Rum together on low heat.

Beat the egg yolks until well mixed, add the melted ingredients, mix well.

Add the ground almonds with an electric mixer until well combined.

Take a rubber ladle to add the stiff egg white bit by bit under the mass, take care not to lose all the fluffiness you have just beaten into the egg white.

Combine to smooth mass and fill into a small greased baking pan or silicone mold (-no grease necessary).

Place in the pre-heated oven for 20 min, check if it is ready by piercing centre it with a knitting needle or metal skewer, if the needle comes out clean, the inside is cooked.

Leave to cool for 1hour on cooling rack.

Cut the cooled cake into layers of desired thickness, I used two in the  picture.

 

TIPS:

– you can use normal flour to make this recipe too.

– freeze the additional layers separating them with grease proof paper until you want to use them later.

– keep in the fridge if making ahead of use

–  this cake freezes beautifully.

 

Mango coconut cream:

Tops: a round 13cm cake that is 5.5cm high – Cut into a layer that suits your base depth.

Prep time: 15 min

Setting time:  2-4hours

Ingredients: 

  • 2 fresh Mangos (keep half of one for decorating)
  • 400ml cane of Coconut Milk (not the light version)
  • 2tbsp Lemon juice
  • 8Leaf Gelatin or what ever your Galatin brand prescribes for the volume in this recipe.
  • 1-2 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.

Instructions:

  • peel and cut mango
  • use a blender to make the mango with the coconut milk into a liquid
  • soak the gelatin leafs in cold water, or prepare as per you brands instructions
  • add the lemon juice, it takes the edge of the heavy coconut cream
  • put the coconut milk mango cream into a pot and heat gently, stir regularly
  • take the squeezed out gelatin that is now soft and stir it into the hot coconut mango mass.
  • Have the cake base ready in a cake ring that is lined with grease proof paper.
  • Let the coconut mango gelatin mass cool before pouring on to the cake base.
  • Leave that to set if you are worried that the 2nd layer will sink down, alternatively just lay it on and poor the rest of the coconut mango cream on top.
  • Place in the fridge for setting. The cake is ready when the cream is fully set.

 

This cake can be made with most fruit. Some fruit like kiwi-fruit, papaya and pineapple will prevent the gelatin from setting.

Want to have pretty individual cakes tartelettes style, check the recipe here: Coconut Mango cream tartelettes.

This will make a great May bank holiday cake. Are you planning to bake a treat the coming weekend?

MK xx

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