Almond Sponge Squares

One of my mums favourite sweet squares. Sponge bottom layered with butter cream custard topped with shredded almond paste and dusting of dark cocoa powder.

You will need: 
200g Dairy Free Margarine, 4dl (1 3/4 cups) Sugar, Egg Replacer (mixed with water equal to 4eggs), 6dl (2 ½ cups) Plain White Flour, 4tsp Baking Powder and 200ml Soy or Oat Milk.
Butter cream: 200g Dairy Free Margarine, 2dl (0.85 cups) Icing Sugar, 3tsp Vanilla Sugar (or vanilla essence) and 200ml of Cold Thick Custard.
Topping: 300g Almond Paste and 2-3tbs Dark Cocoa Powder.

• Preaheat your oven to 200C / 390F
• Mix margarine and sugar until creamy. Add the egg replacer (premixed with water).
• Stir in the flour, baking powder and soy/ oat milk.
• Bake in the oven in a deep oven tray lined with paper for 15 min (until set).
• Leave your cake to cool down.
• Mix all the ingredients for your butter cream and add cold thick custard.
• Spread over your cake. (very important that your cake is cold, if not the butter cream will melt)
• Grate the almond paste on top of the cake and dust with the cocoa powder.
• Cut into squares and enjoy!