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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Step 2
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Step 3
Once melted, add the milk to the same bowl with the lemon juice, maple syrup, vanilla and ground almonds.
Step 4
Sift in the flour, baking powder and bicarbonate of soda.
Step 5
Mix well, adding a tiny splash more milk if it’s looking too dry.
Step 6
Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin) - make sure that the baking paper is covering the bottom and the sides of the tin, to prevent the sides of the cake from getting burnt.
Step 7
Evenly sprinkle the flaked almonds over the top of the batter.
Step 8
Bake in the oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean.
Step 9
Leave to cool before slicing.
Step 10
Best eaten on the day it’s made, but keeps covered in the fridge for up to a couple of days.
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