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Ingredients
  • 500ml Tropicana Ruby Breakfast Juice
  • 4 tbsp agave syrup
  • 4 sheets leaf gelatine, soaked in cold water
  • subheading: For the sponge:
  • 3 eggs
  • 75g golden caster sugar
  • 75g self-raising flour
  • subheading: For the glaze:
  • 2 sheets leaf gelatine, quartered
  • 1 tbsp agave syrup
  • 2 tbsp dairy free cocoa powder
  • 3 tbsp soya cream or coconut cream
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