A golden, fluffy and beautifully light almond sponge, packed with glacé cherries. Tea time perfection.

Ingredients: 120g plant butter; 120g caster sugar; 50g ground almonds; 175ml soy milk (or other non-dairy milk); 60g coconut yoghurt; 1 tsp vanilla extract; 1 tsp almond extract; 250g self-raising flour; 1/4 tsp salt; 100g glacé cherries; handful of almonds; 1-2 tbsp brown sugar.

In a large mixing bowl, whisk the plant butter with the sugar, then stir in the ground almonds. Beat in the milk, yoghurt, vanilla and almond extracts, then fold in the flour and salt. Finally add the chopped cherries and stir to combine.

Pour the mixture into a 20cm round cake tin, lined with baking paper. Sprinkle chopped (or whole) almonds and the brown sugar over the top. Bake at 160 degrees Celsius for 45 mins, or until golden brown and a knife comes out clean. Leave to cool in the tin for 15 mins, then remove the tin and cool on a wire rack.