For a tasty flavour, we recommend trying different seasonal berries.
Preheat oven to 180°C/gas mark 4.
Grease a 23cm springform tin cake tin with Pure spread and line base with baking parchment.
Put the Pure spread, sugar, almonds, flour, cinnamon, egg and vanilla extract into a bowl and beat well.
Spread half the mixture into the tin and cover the base. Scatter over the berries and cover them with the remaining cake mix, using the back of a fork to distribute evenly.
Place the cake tin on a baking sheet and bake for approximately 50 minutes until golden and springy to touch.
Allow to cool in the tin before dusting with the spiced icing sugar.
Serve with sweetened soya free yoghurt or dairy-free ice cream.
8 servings
8