To make the sponge
- 300ml soy milk
- 270g caster sugar
- 100ml rice bran oil
- 240g SR flour
- 1 tablespoon of vinegar
To make the walnut maple crumble
- 1 cup walnut pieces
- ½ cashew pieces
- ½ cup coconut flakes
- ¼ cup maple syrup
- Beerenberg Satsuma Plum Jam
Line a 23cm cm spring based tin and preheat your oven to 180c.
Place all sponge ingredients in a bowl and mix until combined. Pour into a lined tin and place in oven for 20 -30 minutes until golden brown and skewer passes through clean. Remove from heat.
Whist your sponge in baking, place the walnut pieces, cashews and coconut pieces into a food processor and blitz into a fine crumble. Add maple syrup to crumble and mix.
Leave sponge in the lined tin and spread a ½cm - 1cm layer of Beerenberg Satsuma Plum Jam on top of the sponge. Evenly spread walnut maple crumble on top of the jam.
Place the cake back into the oven for 10 -15 minutes to brown the crumble.