Method

• 1.
  Preheat oven to 180°C. For a slice, line a 20 x 30 cm pan with baking paper. For a dessert, use a round overproof dish.
• 2.
  For the base and topping, use a hand mixer or stand mixer fitted with the paddle attachment. Combine the sugar, baking powder, flour and salt, add the lemon zest (if using), butter, egg replacement and vanilla and beat on low speed until the butter is evenly distributed and the mixture is crumbly. If you don’t have a mixer, you can get a good result by rubbing the mixture between your fingers.
• 3.
  Put a little more than half of the mixture into the bottom of the prepared pan. Use your hand or the bottom of a measuring cup to evenly press the dough into the pan.
• 4.
  For the filling, gently stir together all ingredients until everything is evenly distributed. Spread the filling over the crust, then spread the chocolate flakes evenly. Crumble the remaining dough over the top of the berries.

• 5.
  Bake for approximately 40 minutes, until the top is light golden brown. Transfer the pan to a rack to cool.
• 6.
  Serve warm with vanilla ice cream and a sprinkle of cocoa powder or icing sugar, or cut into squares when cooled for afternoon tea.