sweet treat

ALMOND VICTORIA CAKE

INGREDIENTS: (Serves 12)

For the cake: 300g ground almonds; 240g buckwheat flour (or plain flour); 1tbsp bicarbonate of soda; Pinch of sea salt flakes; 440ml maple syrup; 100ml almond milk; The water from 1 x 400g tin of chickpeas (not the chickpeas themselves) For the icing: 400g pure coconut yoghurt; 50ml maple syrup; The scraped seeds of 1 vanilla pod or 1tsp vanilla powder

For the filling: 100g strawberry jam To decorate (optional): Handful of fresh strawberries, chopped; Handful of edible flowers

METHOD:

1. Preheat the oven to 200°C (fan 180°C). Line two 23cm cake tins with baking parchment.

2. In a large bowl, mix the ground almonds, buckwheat flour, bicarb and salt, stirring well to remove any lumps. Add the maple syrup, almond milk and chickpea water and mix again until it comes together to form a smooth batter.

3. Pour equal amounts of the batter into the lined tins and bake for 20 minutes, until well risen and a knife inserted in the centre comes out clean

– if it doesn’t, place the tins back in the oven for five more minutes. Once ready, remove and leave the cakes to cool in their tins until room temperature, around 30 minutes.

4. While the cakes cool, make the icing. Whisk the coconut yoghurt using an electric whisk – either a stand mixer or a hand whisk – until it becomes really thick, around five to 10 minutes.

It’s really important to whisk the yoghurt on its own first, before adding the maple syrup. Once it feels very thick and holds its shape, add the syrup and vanilla and continue whisking for a further minute. If you don’t have an electric whisk you can use a balloon whisk - just make sure you whisk long enough to get a good amount of air and thickness into the mix.

5. Once the cakes are cool, spread the jam over one and sandwich it with the other. Spoon the icing over the top of the cake and smooth it over evenly. We like adding berries and edible flowers as decoration.