Tender Blueberry Cake

1h 10m
Tender Blueberry Cake
  • 180g biscuits
  • 50g melted Alpro Baking & Frying
  • 800g Alpro Plain Soya alternative to Greek Style yogurt
  • 80g cane sugar
  • 100ml vegetable oil (sunflower oil or rapeseed oil)
  • 4 eggs
  • 250g blueberries
  • 2 mandarins
  • 1 vanilla pod
  • 1 lime

Ingredients
!

  • 180g biscuits
  • 50g melted Alpro Baking & Frying
  • 800g Alpro Plain Soya alternative to Greek Style yogurt
  • 80g cane sugar
  • 100ml vegetable oil (sunflower oil or rapeseed oil)
  • 4 eggs
  • 250g blueberries
  • 2 mandarins
  • 1 vanilla pod
  • 1 lime

Preparation
!

1

Creamy on top, crunchy underneath, fruity all the way through! Preheat the oven to 180 °C and grease the sides of a cake tin. Crush the cookies and mix them with melted Alpro Baking & Frying 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 cane sugar, oil and egg yolks until it’s smooth and creamy. Add the seeds from the vanilla pod, 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.