Tired of gluten? Food blogger Marike Bol knows all about it. Her book Oh My Pie contains very nice gluten-free dishes. This cake is Santé's favourite:lemon mango cake.
Oh My Pie is not just a cookbook, it has become more of an autobiographical story with gripping stories, many recipes and colorful photos. The book is full of gluten- and lactose-free breakfasts, snacks, savory snacks and the most delicious cakes.
How to make the lemon mango pie
Preparation:50 minutes
Waiting time:3 hours
18 cm
Soil:
- 100 gr almond flour
- 100 gr (gluten-free) oat flakes or buckwheat flakes
- 3 tbsp agave syrup or honey
- 3 tbsp coconut oil
- 1 tsp baking powder
- pinch of salt
For the fill:
• 600 gr coconut yogurt or other (lactose-free) yogurt
- • 4 tbsp agave syrup
- • 0.5 tsp vanilla powder or 1 tsp vanilla aroma
- • 6 sheets of gelatine
- • 2 tbsp lemon juice
- • 100 gr mango
- For the mango carpet:
- • 200 gr mango
- • 1 tbsp agave syrup or honey
- • juice of half a lemon
- • 2 sheets of gelatin
Getting started!
- Preheat the oven to 170 degrees.
- Meanwhile, grease the edges of the springform pan and line the bottom with baking paper.
- Put the dry ingredients for the base in a mixing bowl and stir well. Then add the coconut oil and sweetener.
- Roll up your sleeves and knead a firm dough of these wonderful ingredients. Is the dough too dry? Add a splash of water. Is the dough too wet? Add some extra flour.
- Then cover the bottom and the edges with the dough. Poke some holes in the bottom with a fork. This prevents the bottom from bulging during baking.
- Bake the bottom in a preheated oven for about 15 minutes while you start making the filling.
The fill:
- Stir the coconut yogurt with the sweetener loose in a mixing bowl. Keep a small amount of the yogurt mixture in a separate cup. We'll need this later to create the swirl for the top layer.
- Soak the gelatine leaves in a bowl of cold water. Bring the lemon juice to a simmer in a saucepan and remove from the heat. Squeeze out the gelatine leaves and stir them into the lemon mixture until no more lumps are visible.
- Add the yogurt little by little to the gelatin. Keep stirring to avoid lumps.
- Pour half of the mixture into the springform pan.
- Then put the cake in the fridge so that it can set for a while.
- Stir the mango through the remaining yogurt mixture. If necessary, smooth the mixture with a stick blender. You will see that a beautiful yellow color is created.
- When the bottom layer is stiff enough, you can pour this golden mixture over the white layer. Then put the cake back in the fridge for a while.
The golden-carpet:
- Blend the mango together with the sweetener and lemon juice until smooth. Heat this colorful stuff in a pan.
- Soak the gelatine leaves in a bowl of cold water. When they have become soft, you can squeeze them and stir them into the heated mango mixture until there are no more lumps. Let this cool down and pour this over the frozen yogurt layer.
- When the golden layer has set nicely, you can drape the lemon and mango mixture over the cake.
- Take out the cup of coconut yogurt that you set aside earlier. Stir this mixture well and decorate the cake with a swirling movement.
- Put your gem in the fridge. Once the top layer is stiff enough, you can soldier the cake.
Book 'Oh My Pie'
Want to see more recipes? Order the book Oh My Pie here.
