Celebrate Wimbledon with Ravneet Gill's Strawberry and Almond Cake

Celebrate Wimbledon with Ravneet Gill’s Strawberry and Almond Cake

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.

Celebrate Wimbledon with Ravneet Gill's Strawberry and Almond Cake

Ravneet Gill’s Almond Cake with Strawberry & Almond Milk Ice cream



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


Poppy Watt

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