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RECIPE
18 INGREDIENTS7 STEPS1HR

Eggless Almond Mango Protein Cake

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Passionate About Baking
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
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Eggless Almond Cake with Mascarpone Mango Frosting. Delicious as it is simple to make, this almond cake is special. It mixes together very easily and turns out nice & moist, flavourful too.

1HR

Total Time
Passionate About Baking
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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Wet Mix
3/4 cup
Yogurt , room temperature
3/4 cup
or Powdered Sugar
1/4 cup
Ghee , melted
cooled
1/4 cup
Milk , room temperature
Dry Mix
1 cup
1 tsp
Baking Soda
1/2 tsp
Baking Powder
1 pinch
Frosting
1 1/2 Tbsp
Mascarpone Cheese , chilled
1/3 cup
Powdered Confectioners Sugar
1/2
Vanilla Bean Pod
split in half legnthwise and scraped
Topping
1 cup
Diced  Mangoes
to taste
Fresh Mixed Berries
to taste
Fresh Rose Petals
to taste
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Nutrition Per Serving
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CALORIES
357
FAT
18.2 g
PROTEIN
6.8 g
CARBS
48.9 g

Directions

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Step 1
Add Saffron Threads (1 pinch) to Ghee (1/4 cup) and allow to stand. Place All-Purpose Flour (1 cup), Almonds (1 cup), Raw Sugar (3/4 cup) and Salt (1 pinch) in bowl. In a food processor, grind to fine meal. Reserve.
Step 2
In another large bowl, whisk together the Yogurt (3/4 cup), Baking Powder (1/2 teaspoon) and Baking Soda (1 teaspoon). Leave to stand for about 5 minutes. Whisk in melted, cool saffron-infused ghee, Milk (1/4 cup) and Vanilla Extract (1 teaspoon).
Step 3
Preheat your oven to 375 degrees F (190 degrees C).
Step 4
Gently stir in the dry mix. Transfer to lined 8-inch baking tin with a 3-inch ring insert. Bake for 10 minutes at 375 degrees F (190 degrees C), then lower to 355 degrees F (180 degrees C) and bake for another 30 minutes, until tester comes out clean.
Step 5
Cool in tin for 5 minutes, then gently turn out onto rack, and cool completely.
Step 6
Gently whisk Mascarpone Cheese (22 gram), Powdered Confectioners Sugar (45 gram) and Vanilla Bean Pod (1/2) until smooth, yet firm. Don’t over whisk as we don’t want to break down the thickness. Taste and adjust sweetness.
Step 7
Frost cake with this vanilla mascarpone. Top with Mango (1 cup), Fresh Mixed Berries (to taste), Fresh Mint (to taste) and Fresh Rose Petals (to taste).

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Nutrition Per Serving
Calories
357
% Daily Value*
Fat
18.2 g
23%
Saturated Fat
6.2 g
31%
Trans Fat
0.0 g
--
Cholesterol
26.9 mg
9%
Carbohydrates
48.9 g
18%
Fiber
3.1 g
11%
Sugars
34.2 g
--
Protein
6.8 g
14%
Sodium
199.4 mg
9%
Vitamin D
0.0 µg
0%
Calcium
105.8 mg
8%
Iron
1.4 mg
8%
Potassium
224.7 mg
5%
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