Lemon Marmalade Plant Loaf

As the season draws to a close, we’ve had a glut of Lemons which we’ve preserved into a chunky, zingy marmalade. The lemons are complemented with plump sultanas in our plant-based loaf cake.

Storage: Please keep the cake in an airtight cake tin. Suitable for home freezing.

Ingredients: Self Raising Flour (Wheat), Vegan Flora, Oat Milk (Water, Oats, Rapeseed Oil, Calcium Carbonate), Sultanas, Sugar, Lemon Marmalade (Lemons, Sugar), Lemon Oil, Cider Vinegar, Mixed Spice, Salt.

Decoration: Flaked Almonds, Demerara Sugar.

Allergens: A diverse range of allergens are used in the Field Kitchen, common allergens used include: cereals containing gluten, eggs, milk, mustard, peanuts tree nuts, fish, sesame and soy