TREATS FOR ALL FREE FROM DAIRY
Let them eat cake *ALWAYS CHECK THE PACKAGING. PHOTOGRAPH: DAN JONES. STYLING: TAMZIN FERDINANDO. FOOD STYLING: LAUREN FLOODGATE
You don’t have to miss out if you have food allergies. Try our recipe for a summery bake that’s free from dairy but tastes delicious
Tip
Courgette, lime & coconut cake
The grated lime and desiccated coconut add tasty tropical favours and extra texture, while the courgettes keep the sponge wonderfully moist
As well as soya spread, you can make dairy-free bakes with sunfower spread* or rapeseed or sunfower oil. For ideas, see ASDA.com/recipes
SERVES 12 READY IN 2 HOURS PRICE PER SERVING 26p 225g self-raising flour 1 /2 level tsp bicarbonate of soda 1 level tsp baking powder 250g courgettes, (weight with ends trimmed off) 125g Pure Dairy Free Soya spread 125g caster sugar 2 large eggs, lightly beaten 100g desiccated coconut, plus 1 level tbsp for the topping Finely grated zest 2 limes, plus 8-9tsp lime juice 200g icing sugar, sifted
1 Preheat the oven to 180C/ 160C Fan/Gas 4. Grease and line a 22-23cm round shallow tin. Sieve together the four, bicarbonate of soda and baking powder. 2 Grate the courgettes into a dish lined with 4 layers of kitchen roll. Cover with 4 more layers of kitchen roll, press to squeeze out excess liquid, then repeat. 3 Beat the soya spread and sugar together until creamy. Add the courgettes, eggs, coconut and four mixture, and three quarters of the
lime zest. Beat until just evenly mixed. 4 Put in the cake tin and level the top. Bake for 45-55mins, or until a skewer inserted in the middle comes out clean. Cool on a wire rack. 5 Mix the icing sugar with the lime juice to make icing. Pour over the sponge, then sprinkle with the remaining lime zest and coconut. Each 101g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
1,365kj Med High High Med 326kcal 15.2g 6.6g 28.3g 0.61g 16% 22% 33% 31% 10% of your reference intake. Typical energy values per 100g: 1,351kJ/323kcal
JUNE 2015 | ASDA.COM/RECIPES | 63