Mango & passion fruit slices

Baking sweet
Total: 1 hr | Active: 30 min.
vegan, lactose-free

Before I lived for a year in Australia I rarely or never cooked with passion fruit. However, in Australia, these small sweet fruit were available en masse in summer, and that’s how I developed my love for passion fruit. In this recipe they – together with mango and vanilla – form the main flavour, which is simply a divine combination. Absolutely delicious!

Fanny Frey - fannythefoodie

Ingredients

for 5 pieces

Cake mixture
200 g spelt flour
60 g coconut flakes
2 tsp baking powder
1 tbsp Maizena cornflour
1  organic lemon, use grated zest
4  passion fruit, pulp scooped out
3 dl mango puree
150 ml agave syrup
2 tbsp coconut oil, melted
1 tsp bourbon vanilla powder
Glaze
60 g icing sugar
1 pinch bourbon vanilla powder
2 tbsp coconut milk yoghurt
1 tbsp almond drink
Prepare and decorate
3 tbsp coconut milk yoghurt
1  passion fruit, pulp scooped out
2 tsp coconut flakes or coconut chips

How it's done

Cake mixture

In a bowl, mix the flour, coconut flakes, baking powder, cornflour and lemon zest. Combine the passion fruit flesh, mango puree, agave syrup, coconut oil and vanilla, add to the dry ingredients and mix well to form a smooth sponge mix. Transfer the sponge mix to a brownie tin (approx. 10 x 20 cm).

Bake for approx. 30 mins. in the centre of an oven preheated to 170°C. Allow to cool, cut into 10 even squares.

Glaze

Combine the icing sugar, vanilla, yoghurt and almond milk.

Prepare and decorate

Coat half of the cake squares with 2 tbsp of coconut yoghurt each, top with a little passion fruit flesh and place a second cake square on top. The underside should face outwards to create a smooth surface. Spoon the glaze over the slices, decorate with a little passion fruit flesh and a sprinkling of coconut flakes.

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