Ingredients
- 250 g dairy free spread
- 280 g gluten free self raising flour
- 250 g caster sugar
- 4 eggs
- 150 ml dairy free natural yoghurt
- 1 teaspoon almond extract
- 4 tablespoons raspberry jam
- 2 tablespoons flaked almonds
- icing sugar for dusting
Instructions
- Preheat the oven to 180 oC
- Grease and line a 9” round cake tin
- Beat together the dairy free spread, gluten free flour, sugar, eggs, dairy free yoghurt and almond extract until smooth
- Pour into the cake tin
- Dot the jam over the top of the cake batter
- Sprinkle on the flaked almonds
- Bake for 35 minutes
- Allow to cool and then dust with icing sugar before serving
