|Typical Values||Per 100g*||Per 65g**|
- of which saturates
- of which sugars
Rice Flour, Sugar, Navy Bean Flour, Potato Starch, Tapioca Starch, Raising Agents (Diphosphates, Sodium Carbonates, Calcium Sulphates), Inulin, Maltodextrin, Pea Hull Fibre, Vanilla Flavouring, Stabiliser (Xanthan Gum). Store in a cool, dry place away from strong light and odours.
You will need
Vegan Recipe - 130g Dairy free spread and 90ml water
Non-Vegan Recipe - 80g Butter/dairy free spread, 70ml water and 2 eggs
Preheat the oven to 180°C / 160°C for fan assisted / Gas Mark 4
Mix products with ingredients for 5 minutes
Grease and line the base of two 6 inch (15cm) round cake tins.
Divide the mixture evenly between the tins and smooth the top. Bake in the preheated oven for 30minutes (vegan recipe) or 18-20 minutes (Non-vegan) until lightly golden brown and springy to the touch.
Leave to cool in the tin for 5 minutes before turning out onto a cooling rack to cool completely before decorating.
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