Raspberry Bakewell Cake

Name: Raspberry Bakewell Cake
Yield: 8 servings
Cuisine: British
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

Fiona @ Free From Favourites @freefromfavourites

Edinburgh, Scotland

Gluten and Dairy Free Raspberry Bakewell Cake

Fiona @ Free From Favourites @freefromfavourites

Edinburgh, Scotland

Gluten and Dairy Free Raspberry Bakewell Cake

Saved

Ingredients

8 servings

250 gdairy free spread
280 ggluten free self raising flour
250 gcaster sugar
4eggs
150 mldairy free natural yoghurt
1 teaspoonalmond extract
4 tablespoonsraspberry jam
2 tablespoonsflaked almonds
icing sugar for dusting

Saved

Steps

1

Preheat the oven to 180 oC
Grease and line a 9” round cake tin
2

Beat together the dairy free spread, gluten free flour, sugar, eggs, dairy free yoghurt and almond extract until smooth
Pour into the cake tin
3

Dot the jam over the top of the cake batter
Sprinkle on the flaked almonds
4

Bake for 35 minutes
Allow to cool and then dust with icing sugar before serving