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Ravneet Gill's Almond Cake with Strawberry Sorbet

This Almond Cake & Strawberry Sorbet hits all the senses with its vibrant colour and taste. Whipped up by Ravneet Gill Le Cordon Bleu pastry chef, author of The Pastry Chef’s Guide, activist for Countertalk, food columnist for The Guardian & Daily Telegraph, and TV presenter as a judge for Junior Bake Off.⁠ It’s made with our award-winning Almond Milk, and is unbelievably delicious and unexpectedly plant-based.

Cake Ingredients

  • 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 Sorbet Ingredients

Cake Method

  1. Line a 7inch x 11inch rectangle cake tin with parchment paper
  2. Preheat the oven to 160 degrees oven/180 fan
  3. (I use the paddle attachment on a stand mixer for this)
  4. In a large bowl, beat the plant based spread with the sugar until soft
  5. Add in the almond butter and apple sauce and keep mixing until fully combined
  6. In another bowl, stir together the flour, baking powder
  7. Add this dry mixture to the butter mixture and mix well to combine
  8. Whip the aquafaba in a stand mixer until thick and frothy
  9. Add the sugar and cream of tartar and continue to whip until the mixture looks like a meringue
  10. Fold this into the batter
  11. Pour into a baking tray, and bake for 35 mins

Strawberry & Almond Milk Sorbet Method

  1. In a pan, heat the almond milk, golden syrup and caster sugar until steaming
  2. Allow to cool
  3. Blend with the fresh strawberries until smooth
  4. Pour into a container and freeze until solid
  5. Cut this into small chunks and blitz until smooth and it looks aerated
  6. Pour this into a container and freeze again for 1-2 hours

Serve with the almond cake and fresh strawberries, and enjoy!