Mango passion cake

SERVES 10 ! PREP 20 mins ! COOK 60 mins ! EASY

100ml sunflower oil, plus extra for the tin 300g spelt flour

1½ tsp baking powder

1½ tsp bicarbonate of soda

60g soft brown sugar

1 tbsp ground cinnamon

50g pineapple, drained if using tinned, and roughly chopped

100g medjool dates, roughly chopped 1 tbsp apple cider vinegar

½ orange, zested

130g grated carrot

1 tsp vanilla essence

200g Alpro Mango More Fruit, No Added Sugars** Big Pot alternative to yogurt, plus extra to serve

50g walnuts, chopped

1 tbsp maple syrup

1 Heat oven to 190C/170C fan/gas 5 and lightly oil and line a 2lb loaf tin. 2 Combine the flour, baking powder, bicarbonate of soda, sugar and cinnamon in a large mixing bowl.

3 In a food processor, blend the pineapple, chopped dates, oil and apple cider vinegar. Add to the dry ingredients along with the orange zest, grated carrot, vanilla, Alpro Mango More Fruit, No Added Sugars Big Pot alternative to yogurt and most of the chopped walnuts. Gently combine into a batter.

4 Pour the batter into the lined tin and bake for 50-60 mins until a skewer inserted in the centre comes out clean.

5 Once it’s out of the oven, run a knife around the edges of the cake and leave for a few mins in the tin before transferring to a cooling rack. Brush with the maple syrup, scatter over the remaining walnuts and leave to cool completely.

6 Slice and serve with a big dollop of Alpro Mango More Fruit, No Added Sugars Big Pot alternative to yogurt.

PER SERVING 312 kcals • fat 14.5g • saturates 1.8g • carbs 37g • sugars 16.5g • fibre 3.6g • protein 6.1g • salt 0.7g

**Contains 5.6g of naturally occurring sugars per 100g