The mixed spice and cinnamon give this bake a lovely warm spice flavour and deep colour. Belgian square is sweet, so keep the layers of jam and icing as thin as possible. Cut into small squares. If you can’t get freeze dried raspberries, ice with a pink icing using a little frozen raspberry juice or use plain white icing sharpened with lemon juice. You could also top the icing with raspberry powder.
Adding chia seeds to any kind of cake keeps it extra moist (and also adds protein, should you need to justify your treat!). This recipe uses my Miracle cake batter as a base.