Almond cake with strawberry & almond milk ice cream

SERVES 10

For the cake

30g (1oz) almond butter 260g (9¼ oz) plant- based spread 200g (7oz) golden caster sugar 60g (2oz) smooth apple sauce 3 tsp baking powder 260g (9¼ oz) plain flour 200ml (7fl oz) aquafaba

½ tsp cream of tartar

60g (2oz) caster sugar

For the ice cream

200ml (7fl oz) Plenish

Almond Milk

50g (1¾oz) golden syrup 160g (5¾oz) caster sugar 250g (9oz) strawberries a pinch of salt

Preheat the oven to 160°C/

Gas Mark 2 and line an 18x28cm (7x11in) rectangular cake tin with parchment paper.

In a large bowl, beat the plant-based spread with the sugar until soft. Add the almond butter and apple sauce and keep mixing until fully combined.

In another bowl, stir together the flour and baking powder, then add this dry mixture to the butter mixture and mix well to combine.

the aquafaba in a stand mixer until thick and frothy. Add the sugar and cream of tartar and continue to whip until the mixture looks like a meringue, then fold into the batter.

Pour the mixture into the baking tray and bake for 35 minutes.

the ice cream, in a pan, heat the almond milk, golden syrup and caster sugar until steaming, then allow to cool.

Once cool, blend with the salt and strawberries until smooth, then pour into a container and freeze until solid.

Once frozen, cut into small chunks and blitz until smooth and aerated, then pour into a container and freeze again for 1-2 hours before serving alongside the cake.