Summer Berry and Pistachio Slice

Makes 16 slices

Ingredients;

Pastry

200g plain white flour

50g ground pistachios (can blend in food processor)

1/4 tsp baking powder

30g vegetable oil

40g cold water

Cake batter

50g cashew or almond butter

75g vegetable oil

100g honey or maple syrup

150g plant based milk

1 tbsp chia seeds, blended to a flour

150g self raising flour

100g ground almonds

Berry Compote

300g frozen summer fruits

100g dates

50g water

Handful chopped pistachios

Method

1. Preheat the oven to 200 degrees Celcius. Grease and line a 20cm square tin.

2. For the pastry base, mix together the flour, pistachios and baking powder. Add in the oil and mix to breadcrumb consistency. Finally add the water and gently bring together to a rough dough - careful not to over work it!

3. Place the dough in the cake in, and using a narrow rolling pin, back of a spoon or your hands, roll out to cover the base. Bake in the oven for 10 minutes. Once cooked, remove from the oven and lower the temperature to 180 degrees Celcius.

4. For the compote, add the fruit, dates and water to a small sauce pan. Simmer on a low heat for about 20 minutes until thicker and almost jammy. Tip the mix into a blender and blend until smooth.

5. For the cake, mix together the cashew butter, oil, honey/syrup, milk and chia seeds. Then add in the flour and ground almonds and gently incorporate.

6. Spread half of the compote over the pastry, then spoon in the cake batter and rest of compote in random blobs, and using a skewer gently swirl together. Sprinkle over the chopped pistachios, and bake in the oven for 25 minutes. The sponge will be more like a pudding than a crumbly cake.