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Swirly blackcurrant cake

A really pretty cake that shrieks, ‘Look at me’. It’s full of fruity flavour and the blackcurrant conserve swirled through the sponge gives a traditional cake a beautiful twist.

serves: 8 to 10

preparation: 30 minutes

baking: 35 to 40 minutes

cooling: 30 minutes

freeze: No

300ml (10fl oz) soya milk

1½ tbsp lemon juice

150g (5½oz) dairy-free spread

225g (8oz) caster sugar

3 large eggs, beaten

½ tsp vanilla extract

225g (8oz) wheat- and gluten-free plain flour

1 tsp xanthan gum

1½ tsp gluten-free baking powder

½ tsp bicarbonate of soda

115g (4 oz) blackcurrant conserve, plus 2 tbsp for the filling

1 x Dairy-free Cream

Icing sugar, for dusting

equipment

2 x 20cm (8 inch) sandwich tins

* Preheat the oven to 170°C/150°C fan/Gas 3. Grease the tins and line the bases with baking parchment.

* Heat your soya milk in the microwave on high for 40 seconds or heat for a couple of minutes in a small heavy-based saucepan over a low heat. Take the milk off the heat, add the lemon juice and stir until the milk begins to thicken and look curdled, then put to one side. You now have dairy-free buttermilk.

* Using a hand-held electric mixer on a high speed setting, cream the dairy-free spread and sugar together for about 3 minutes until light and fluffy.

* Gradually add the beaten eggs and vanilla extract on a medium speed setting, mixing well between each addition. Don’t worry if the mixture curdles slightly, just turn the mixer setting up to high for a couple of seconds and the mixture will become smooth again.

* Fold in half the sifted flour, the xanthan gum, baking powder and bicarbonate of soda until just combined, then fold in half the buttermilk until just combined. Fold in the remaining flour mixture, and then finally the remaining buttermilk.

* Spoon the mixture into two sandwich tins, smoothing to the edge with the back of a dessert spoon. To make sure both cakes are the same size, I weigh the two filled tins, adjusting if necessary.

* Stir the blackcurrant conserve in a small bowl until nice and smooth, then dot randomly over the two cake tins. Using a round-bladed knife, drag the jam in a swirling motion through the batter.

* Bake for 35 to 40 minutes or until the cakes start to shrink from the sides of the tins or a metal skewer inserted into the middle of the cakes comes out clean. If the cakes appear to be browning too quickly, cover with a piece of baking parchment or foil.

* Remove the cakes from the oven, leaving them to cool in the tins for 10 minutes before turning out to cool on a metal cooling rack. Leave the paper bases on the cakes until completely cooled, as this will stop the sponges from shrinking.

* Once completely cool, place one cake on a cake board or serving plate, spread the dairy-free cream over the sponge and top with the remaining 2 tablespoons of blackcurrant conserve. Carefully place the other sponge on top and press down lightly to join the two. Dust the finished cake with icing sugar.