Makes 12 individual loaf cakes [0.4 units total, 0.03 units per cake]

For the cakes250g plain flour
225g caster sugar
1 ¼ tsp baking powder
½ tsp ground cardamom
300ml soy milk (or other non-dairy milk of choice)
1 tsp vanilla bean paste
Zest of 1 lemon
100ml vegetable oil
1 tbsp white wine vinegar

For the glaze
30ml Baileys Almande [0.4 units total, 0.03 units per cake]
400g icing sugar
1 tbsp loose leaf butterfly pea flower tea

For decoration
Fresh blackberries and blueberries
Toasted flaked almonds
Edible flowers

To make the cakes

Preheat the oven to 180C/Gas 4/170C fan, then grease and line the cavities of a 12-hole mini loaf pan.

In a large bowl, combine the flour, sugar, baking powder and cardamom. Set aside.

In a separate jug, whisk together the milk, oil, vanilla, lemon zest and white wine vinegar.

Pour the wet ingredients into the dry and mix together until you have a smooth batter.

Divide the batter evenly into the mini loaf pan and bake for 25-28 minutes or until the cakes are springy to the touch and a skewer inserted comes out clean. Allow to cool completely.

To make the glaze and serve

To make the glaze, pour 100ml of boiling water on the butterfly pea flower tea leaves. Let it brew for 4-6 minutes until you have a deep shade of blue. Strain out the tea leaves and let it cool slightly.

Add the icing sugar to a large bowl and pour in the Baileys Almande.

Add in a tablespoon of the blue tea at a time until you have a shade you’re happy with and the consistency is thick enough to coat the back of a spoon. (If it gets too thin, simply add some icing sugar.)

To serve, pour some glaze over each cooled loaf cake, allowing it to drip down the sides.

Finish the cakes by topping with some of the fresh berries, toasted flaked almonds and edible flowers.

Serve with 50ml of Baileys Almande over ice for added indulgence.

Enjoy Baileys sensibly. Visit www.drinkaware.ie