Ravneet Gill Shares Her Recipe For Almond Cake With Strawberry & Almond Milk Sorbet

All-round chef, author and presenter, Ravneet Gill has become the new face of Plenish — the 100% organic drinks brand that’s known for its plant based milks, juices and shots — and to celebrate Gill has shared her almond cake and almond milk sorbet recipe.

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

Ingredients - sorbet:

• 200ml Plenish Almond Milk 

• 50g Golden syrup

• 160g Caster sugar

• 250g Strawberries

• Pinch of salt

Method - cake:

Line a 7inch x 11inch rectangle cake tin with parchment paper.

Preheat the oven to 160 degrees oven/180 fan.

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, and 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 and fold this into the batter.

Pour into a baking tray, and bake for 35 mins.

Method - sorbet:

In a pan, heat the almond milk, golden syrup and caster sugar until steaming, and allow to cool.

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.