Step 1
Preheat oven to 180°C/gas mark 4.
Step 2
Grease a 23cm springform tin cake tin with Pure spread and line base with baking parchment.
Step 3
Put the Pure spread, sugar, almonds, flour, cinnamon, egg and vanilla extract into a bowl and beat well.
Step 4
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.
Step 5
Place the cake tin on a baking sheet and bake for approximately 50 minutes until golden and springy to touch.
Step 6
Allow to cool in the tin before dusting with the spiced icing sugar.
Step 7
Serve with sweetened soya free yoghurt or dairy-free ice cream.
