Ingredients
serves 12- 340g self-raising flour
- ¾ tsp bicarbonate of soda
- ½ tsp sea salt
- 150g caster sugar
- 110ml vegetable oil
- 200ml soya milk
- Juice of 1 lemon
- Zest of 2 lemons, finely grated
- 170g blackberries
- ½ lemon icing (see recipe)
Directions
Cooking mode
Prevents device sleep
- Preheat the oven to 180°C. Grease a bundt tin. Set aside 40g blackberries for the topping.
- In a large bowl, combine the flour, sugar, bicarbonate of soda and salt.
- Combine the oil, milk, lemon juice and lemon zest and mix well. Pour the wet mixture into the dry mixture and gently fold together, then fold in the blackberries.
- Pour the batter into the tin. Bake for 50–55 minutes, until a skewer inserted in the centre comes out clean. Leave to rest for 10 minutes before turning out to cool completely.
- Make the lemon icing. Spoon on top of the cake, allowing the icing to trickle down the sides. Place the remaining blackberries on top. Leave to set before slicing.
■ every day is treat day ■