Categories: Cakes Desserts Recipes Sweet Treats
As the name suggests, this cake originates from Genoa, Italy. This delicious recipe keeps a moist texture due to the fruit and the almonds on top give the cake a great crunch.
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Preheat the oven to 180°C/355°F/Gas 4. Stir the cider vinegar into the soya milk and leave to curdle slightly, creating buttermilk.
Add the self-raising flour, sugar, dairy-free butter, baking powder, buttermilk, mixed peel, sultanas, glacé cherries and almond extract into a bowl and beat with a wooden spoon or an electric mixer until smooth. Pour the mixture into the loaf tin and bake for
45-60 minutes until the cake is cooked through. Transfer to a cooling rack to cool and sprinkle with almonds.
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