Strawberry, Nectarine & Almond Picnic Cake

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

Get making!

  1. Preheat the oven to 170 degrees C and grease and line a 20cm loose-bottomed round cake tin.
  2. Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a mixing bowl.
  3. 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.
  4. 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.
  5. 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 🙂