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Ingredients
Make this recipe gluten free by using a gluten free self-raising flour.
Preparation
Step 1
Preheat your oven to 180°C /160 fan/ gas mark4 . Line a 20cm round cake tin with parchment paper.
Step 2
In a mixing bowl, stir together the self-raising flour, sugar, baking powder and bicarbonate of soda. Add the Alpro Soya Original, oil, zest and juice of one lemon, and vanilla essence. Mix together until combined. Gently fold in the blueberries.
Step 3
Pour the mixture into your tin, sprinkle over the flaked almonds and bake for 30-35 minutes . Test by piercing with a wooden skewer – when it comes out clean, your cake is ready.
Step 4
Let the cake cool in the tin for 10—15 minutes, then transfer the cake to a wire rack and cool completely (We know, hard not to dive in straightaway!). Fab with coffee at any time, or as a dessert with fresh fruit and a spoonful of Alpro alternative to yogurt
Make this recipe gluten free by using a gluten free self-raising flour.
Step 1
Preheat your oven to 180°C /160 fan/ gas mark4 . Line a 20cm round cake tin with parchment paper.
Step 2
In a mixing bowl, stir together the self-raising flour, sugar, baking powder and bicarbonate of soda. Add the Alpro Soya Original, oil, zest and juice of one lemon, and vanilla essence. Mix together until combined. Gently fold in the blueberries.
Step 3
Pour the mixture into your tin, sprinkle over the flaked almonds and bake for 30-35 minutes . Test by piercing with a wooden skewer – when it comes out clean, your cake is ready.
Step 4
Let the cake cool in the tin for 10—15 minutes, then transfer the cake to a wire rack and cool completely (We know, hard not to dive in straightaway!). Fab with coffee at any time, or as a dessert with fresh fruit and a spoonful of Alpro alternative to yogurt
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Available in 500ml
