raw mango cake: consumption

My verdict: Meh. Kinda yucky. Also, a huge pain in the ass and very messy. I had to wash the food processor and blender no less than fifty times each.

Ryan's verdict: Delicious!

With the raspberry sauce:

So, here is what really chapped my ass about this cake. The recipe says "chill in the freezer to set." Okay, but for how long? Maybe seasoned raw foodists would just know, but I sure didn't. I chilled it for a few hours, then moved it to the fridge. Here's what happened when I took the side off the springform pan:

Mango mush - Ev. 'Ry. Where. It was not unlike just pouring a smoothie on the counter. I guess I should have expected that would happen. So then I figured, maybe it's just supposed to stay in the freezer. Maybe it won't freeze solid.

Also wrong! It froze into an utterly uncuttable solid block of rawness. So I thawed it for like 30 min, and it was cuttable, but not biteable, so Ryan microwaved it - meaning it was no longer raw, I think. Whatever.

Regarding flavor, I thought there was something distinctly Tums-esque about the cashew layer. To be fair, I am quite picky about my cashews. Kroger brand cashews always taste Tumsy to me, too. Ryan thought I was crazy and ate the heck out of it.

The mango layer, which was, as I've mentioned, basically just a smoothie, was delicious. The crust was really, really good. I might just start making my pie crust that way in general (walnuts blended with dates - so easy). It held together quite nicely, as well.

Thus ends my interest in raw foodism. Oven, I'm back.