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Blackberry & Blueberry Cinnamon Cake |
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Dairy free
Suitable for vegetarians
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Number of servings: 8
Preparation time: 20 minutes
Cooking time: 50 minutes |
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150g Pure spread
150g caster sugar
150g ground almonds
150g self-raising flour
1 tsp ground cinnamon
1 large egg
2 tsp madagascan vanilla extract
100g blueberries, fresh or frozen
150g blackberries, fresh or frozen
Sifted icing sugar & cinnamon to dust
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1. Preheat oven to 180°C/gas mark 4. Grease a 23cm spring form tin cake tin with Pure spread and line base with baking parchment.
2. Put the Pure spread, sugar, almonds, flour, cinnamon, egg and vanilla extract into a bowl and beat well.
3. Spread half the mixture into the tin and cover the base. Scatter over the berries and cover them with the remaining cake mix, using the back of a fork to distribute evenly.
4. Place the cake tin on a baking sheet and bake for approximately 50 minutes until golden and springy to touch. Allow to cool in the tin before dusting with the spiced icing sugar.
5. Serve with sweetened soya free yoghurt or dairy free ice cream.
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