Raspberry Ripple Slices (Vegan)

Oven baking temperature 165 degrees Celsius (fan assisted)
Baking time 25 minutes

In a roomy mixing bowl sift together the flour, custard powder, salt and baking powder then stir through the sugar.
In a jug measure the milk then add the oil, syrup, lemon juice and add the zest to the flour bowl.
Add the wet ingredients to the bowl containing the dry but do this a little at a time, stirring well between each addition. The batter will be fairly thick. Finally, once the mix is smooth add the frozen raspberry crumbs and stir briefly.
Transfer to the prepared tin, smooth out the batter with the back of a spoon and bake for 25 minutes until the centre of the cake feels firm to the touch.

Leave to cool in the tin for about 15 minutes then turn out onto a cooling tray and leave until completely cold.

To make the frosting. Place the milk and cornflour in a small saucepan and stir continually over a low heat until the mixture thickens then transfer to a clean bowl and leave to cool completely.

In a separate bowl whisk the vegetable shortening until smooth then add the icing sugar one large spoonful at a time, whisking well between each addition. Add the vanilla.
Take then the cooled paste and whisk in just one tablespoon at a time and whisk well.
Once all of the paste is incorporated use to decorate the cake.

I applied a crumb coat first, chilled for 20 minutes then applied a second coat and decorated with fresh raspberries.

Once the cake decorating is complete, pop into the freezer for 15 minutes to firm up then cut into 10 even sized fingers.