Tender Blueberry Cake

6
1h 10m
Tender Blueberry Cake
  • 180g digestive biscuits
  • 50g melted margarine
  • 800g Alpro Plain Soya alternative to Greek Style yogurt
  • 80g caster sugar
  • 100ml vegetable oil (sunflower oil or rapeseed oil)
  • 4 eggs
  • 250g blueberries
  • 2 mandarins
  • 1 tsp vanilla essence
  • 2 tbsp lime juice

Ingredients
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  • 180g digestive biscuits
  • 50g melted margarine
  • 800g Alpro Plain Soya alternative to Greek Style yogurt
  • 80g caster sugar
  • 100ml vegetable oil (sunflower oil or rapeseed oil)
  • 4 eggs
  • 250g blueberries
  • 2 mandarins
  • 1 tsp vanilla essence
  • 2 tbsp lime juice

Preparation
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1

Creamy on top, crunchy underneath, fruity all the way through! Preheat the oven to 190°C / fan 170/ gas 5 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 Plain Soya alternative to Greek Style yogurt 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 think it needs it.

3

Whisk the egg whites until stiff and gently fold in the Alpro Plain Greek Style mixture, keeping it light and fluffy. Arrange the mandarins and half of the blueberries over the biscuit base. Then scoop the Alpro Plain Soya alternative to Greek Style yogurt 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 sprig or two of mint. Stand back and admire. You made that! .

Recipe tips

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

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