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Ingredients
  • 450g plain flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 4 cardamom pods, bashed and seeds finely ground
  • 280ml unsweetened soya milk
  • 40g muscovado sugar
  • 40g vegan block butter, plus extra for the tin
  • subheading: For the cinnamon butter:
  • 125g salted vegan block butter
  • 100g light brown soft sugar
  • 1 tbsp ground cinnamon
  • 1 clementine, zested
  • subheading: For the icing:
  • 100g icing sugar
  • ½ tsp ground cinnamon
  • 2 tbsp clementine juice
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