Tender Blueberry Acai Cake

1h 10m
Tender Blueberry Acai Cake
  • 180 crushed digestive biscuits
  • 50g melted margarine
  • 500g Alpro Cashew Blueberry Acai
  • 80g Caster Sugar
  • 100ml Vegetable oil (or sunflower oil)
  • 4 eggs
  • 1 punnet blueberries
  • 2 mandarins
  • 1 tsp vanilla essence
  • 2 tbsp lime
  • Mint (optional - to garnish)

Ingredients
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  • 180 crushed digestive biscuits
  • 50g melted margarine
  • 500g Alpro Cashew Blueberry Acai
  • 80g Caster Sugar
  • 100ml Vegetable oil (or sunflower oil)
  • 4 eggs
  • 1 punnet blueberries
  • 2 mandarins
  • 1 tsp vanilla essence
  • 2 tbsp lime
  • Mint (optional - to garnish)

Preparation
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1

Preheat the oven to 190°C /fan force 170°C and grease the sides of a cake tin. Crush the biscuits and mix them with melted margarine then spread evenly over the base of the tin. Keep cool until you’re ready to use.

2

Whisk the Alpro Cashew Blueberry Acai with the caster sugar, oil and egg yolks until it’s smooth and creamy. Add vanilla essence, the lime zest and 2 tablespoons of lime juice and mix in. Add extra lime or vanilla if you desire a greater taste explosion!

3

Whisk the egg whites until stiff and gently fold in the Alpro Cashew Blueberry Acai mixture, keeping it light and fluffy. Arrange the mandarins and half of the blueberries over the biscuit base. Then scoop the Alpro Cashew Blueberry Acai filling over the top and bake in the preheated oven for 40-45 minutes until the top of the cake is golden brown.

4

After it cools down, decorate with the rest of the blueberries and a hint of mint (optional). Stand back and admire. You made that!

Recipe tips

Gluten free? Choose gluten free biscuits for your crunchy base.

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