Cinnamon Sunflower Cake

Instructions

1. Pre-heat the oven to Gas 4 / 180°C / 350°F.
2. Line a 9″/23cm square cake tin with silicone baking parchment.
3. In a large bowl, beat together the Pure and the caster sugar. Keep beating until it is light and fluffy.
4. Add the eggs one at a time with a tablespoon of the flour with each one. Beat in each addition completely before adding the next egg.
5. Add the flour, cinnamon and bicarbonate of soda and fold it in gently.
6. Measure the soya cream into a jug and then add the lemon juice to it, beating it in lightly with a fork as you go. The cream will thicken as you do this, but don’t panic. It’s supposed to do this: it’s the effect of the acid and it turns the soya cream into a form of sour cream.
7. Pour the soured cream and the sunflower seeds into the mixture and stir them in gently until everything is thoroughly mixed in.
8. Pour the mixture into the lined tin and smooth it out with the back of a spoon.
9. Bake in the oven for about 1 hour until the top is just firm to the touch and is golden.
10. Leave the cake to cool in its tin for 5-10 minutes before lifting it out and putting it on a cooling rack to cool completely before transferring the whole thing to a chopping board and cutting it up into squares.