Genoa Cake

Servings: Serves: 10


225ml (1 scant cup)
225g (2 cups)
150g (3/4 cup)
110g (1/2 cup)
75g (2.5oz)
75g (2.5oz)
75g (2.5oz)
4 tbsp

You will also need

loaf tin



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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