I know we’re nearing the end of summer but there’s still hope we can get outside and enjoy some al fresco dining or even a picnic if we’re lucky! Working together with Alpro, their plant-based Big Pots and drinks are perfect additions to your favourite savoury and sweet staples. Making use of fruits in season, I was keen to use the yogurts in a picnic-friendly cake which can be baked, wrapped and packed up, then cut and even decorated once you’ve found your spot. Happy baking (and eating!).
For the cake –
- 150g brown rice flour (I used Indigo Herbs)
- 50g ground almonds
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 100g coconut oil (I used The Coconut Company)
- 1 egg
- 150g Alpro Plain Soya Yogurt
- 50g stevia or coconut sugar (I used The Coconut Company)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 nectarines, stoned and thinly (from Creamline Dairies)
- Handful of strawberries, halved (from Creamline Dairies)
To decorate –
- 4 tablespoons Alpro Vanilla soya yogurt
- Flaked almonds
- Preheat the oven to 170 degrees C and grease and line a 20cm loose-bottomed round cake tin.
- Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a mixing bowl.
- Whisk the egg with the yogurt, stevia/coconut sugar, maple syrup/honey, vanilla and almond extract until smooth then pour into the dry ingredients and gently fold in, being careful not to overmix.
- Spoon the batter into the cake tin and smooth out evenly. Arrange the fruit on top in a single layer and gently push down. Bake for 30-35 minutes until risen, golden and a skewer comes out clean. Leave to cool.
- Whisk together the yogurt and almond milk until smooth and the right texture to drizzle – now drizzle over the cooled cake and scatter over the almonds. Slice and enjoy!
Check out my other posts working with Alpro over here 🙂