Celebrate Wimbledon with Ravneet Gill’s Strawberry and Almond Cake – With 1 in 3 Britons drinking plant-based m*lks (Mintel 2021), the popularity has grown exponentially. Plenish want to show just how easy it is to incorporate their great taste, natural and quality m*lks into delicious recipes.
Plenish has grown from the UK’s first cold-pressed juice company, hand-making organic drinks in founder Kara Rosen’s kitchen, to one of the market leaders in the sector. Their plant-based m*lks range uses just 3 natural ingredients with never any oils, gums or flavourings and is the ideal way to create delicious and healthy meals.
Plenish is available right now to purchase from Waitrose, Tesco, Sainsbury’s and online at Plenish Drinks.
Whether you are watching the tennis at home or in person, why not try this delicious recipe.
Ravneet Gill’s Almond Cake with Strawberry & Almond Milk Ice cream
Ingredients
Cake:
30g almond butter
260g plant-based spread, I used stork
200g golden caster sugar
60g smooth apple sauce
3 tsp baking powder
260g plain flour
200g aquafaba
½ tsp cream of tartar
60g caster sugar
Strawberry & Almond Milk Ice Cream:
200ml Plenish Almond Milk
50g Golden syrup
160g Caster sugar
250g Strawberries
Pinch of salt
Cake Method:
Line a 7inch x 11inch rectangle cake tin with parchment paper
Preheat the oven to 160 degrees oven/180 fan
(I use the paddle attachment on a stand mixer for this) In a large bowl, beat the plant-based spread with the sugar until soft
Add in the almond butter and apple sauce and keep mixing until fully combined
In another bowl, stir together the flour, baking powder
Add this dry mixture to the butter mixture and mix well to combine
Whip the aquafaba in a stand mixer until thick and frothy
Add the sugar and cream of tartar and continue to whip until the mixture looks like a meringue
Fold this into the batter
Pour into a baking tray, and bake for 35 mins
Strawberry and Almond Milk Ice Cream Method:
In a pan, heat the almond milk, golden syrup and caster sugar until steaming
Allow cooling
Blend with the fresh strawberries until smooth
Pour into a container and freeze until solid
Cut this into small chunks and blitz until smooth and it looks aerated
Pour this into a container and freeze again for 1-2 hours
Serve with the almond cake and fresh strawberries
Enjoy!
Poppy Watt