Description
Gluten-free and dairy-free.
Ingredients
- 250 grams Dairy Free Spread
- 280 grams Gluten Free Self Raising Flour
- 250 grams Caster Sugar
- 4 Eggs
- 150 milliliters Dairy Free Natural Yoghurt
- 1 teaspoon Almond Extract
- 4 Tablespoons Raspberry Jam
- 2 Tablespoons Flaked Almonds
- Icing Sugar, For Dusting
Preparation
Preheat oven to 180ºC (355ºF). Grease and line a 9-inch round cake tin.
Beat dairy-free spread, gluten-free flour, sugar, eggs, dairy-free yoghurt and almond extract until smooth. Pour into cake tin. Dot jam over the cake batter. Sprinkle on flaked almonds.
Bake for 35 minutes. Allow to cool and then dust with icing sugar before serving.
