Irish Baked Blackberry and Apple Sponge Traybake

Shopping list

• 200 g plain flour

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• 2 tsp baking powder

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• 150 g caster sugar

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• 150 g dairy-free spread — softened

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• 100 ml unsweetened soy milk

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• 1 tsp vanilla extract

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• 1 piece Bramley apple — peeled and diced

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• 100 g blackberries — fresh or frozen

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• 1 tbsp demerara sugar — for sprinkling

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan). Grease and line a 20×30cm traybake tin.

2. 2

   In a large bowl, cream together the dairy-free spread and caster sugar until light and fluffy.

3. 3

   Sift in the flour and baking powder, then pour in the soy milk and vanilla extract. Fold gently until just combined; do not overmix.

4. 4

   Gently fold in the diced apple and half the blackberries.

5. 5

   Spoon the batter into the prepared tin and spread evenly. Scatter the remaining blackberries over the top and sprinkle with demerara sugar.

6. 6

   Bake for 30– 35 minutes until golden and a skewer inserted into the centre comes out clean.

7. 7

   Cool in the tin for 10 minutes, then turn out onto a wire rack. Cut into squares when completely cool.