This recipe is such a gorgeous, colourful bake to make use of seasonal fruits – with the addition of mango preserve (a bit like a jam/sauce – such a nice ingredient to add to this cake!). Made from an oaty base, smothered with the mango sauce and topped with a spongey almond ‘frangipane’, with summer berries scattered over to finish off this healthy treat.
Ingredients:
For the tart case –
- 150g oats
- 2 tablespoons coconut oil
- 4 tablespoons honey or maple syrup
- 3 tablespoons smooth nut butter
For the frangipane filling –
- 3 tablespoons mango preserve (Fearne & Rosie)
- 80g gluten-free flour
- 20g ground almonds
- 60g sweetener
- 2 tablespoons oil
- 2 eggs
- 3-4 tablespoons natural yogurt
- Dash of almond extract
To decorate –
- Strawberries, halved
- Raspberries
- Blackberries
- Icing sugar, to dust
Make it!
- First make the tart case: Melt the coconut oil, syrup and nut butter, then pour into a bowl with the oats and mix well to combine.
- Tip into a greased and lined 20cm loose bottomed tart tin. Push up the sides and across the bottom to cover.
- Spread the mango spread across the bottom in a generous layer.
- Make the frangipane by mixing all of the ingredients together to form a batter, then spread this over the base and to fill to the top of the tart case.
- Arrange the fresh fruit on top, then bake at 180C for 30 minutes (cover with tin foil half way) until golden and firm. Leave to cool.
- Once cooled, pop out of the tin and dust with icing sugar. Slice up and serve!
