Orange & Almond Cake with Brandy Cream

Cake 

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Line a 20cm springform cake tin with baking parchment.
3. Mix together the oil, sugar, vanilla extract, almond essence, orange essence and soya cream until you get a smooth, creamy consistency.
4. In a separate bowl mix together the flour, baking powder, polenta and ground almonds.
5. Add the liquid mixture to the dry ingredients but only just before you are ready to put the cake in the oven (or the raising agents will work too quickly).
6. Stir in the vegan yoghurt and gently mix everything together.
7. Pour the mixture into the cake tin and place in the oven for 35-40 minutes or until lightly golden on the top and a cake probe comes out clean. If the cake is browning too quickly then cover the top with foil.

Glaze 

1. In a small saucepan, heat all ingredients together on a low-medium heat until the sugar has dissolved.
2. After removing the cake from the oven, leave to cool for 20 minutes before piercing the cake with a skewer all over (although not all the way through) and pour the warm glaze all over the top.

Brandy Cream

1. Chill the tin overnight or place in the freezer for half an hour. It needs to be very cold.
2. Scoop out the thick, top layer of coconut cream or pour your vegan creme fraiche into a large mixing bowl, then whisk.
3. Stir in the sugar slowly until it has mixed in and dissolved. Stir in the brandy and vanilla extract until well combined.
4. Return the cream to the fridge until ready to serve.