For The Sponge For The Compote For The Custard For The Cream To Serve

1. Warm the oven to 180C/160C fan/gas 4 and oil and line a 20cm square or round cake tin with parchment. Mix the vegetable oil, vanilla extract, lemon juice, and plant-based milk in a jug. Tip the baking powder, caster sugar, and flour into a large bowl. Create a well and slowly whisk in the vegetable oil mixture until smooth, then spoon into the prepared tin and bake for 30-40 mins until golden and a skewer inserted into the middle comes out clean. Transfer to a wire rack and leave to cool completely.
2. Simultaneously, prepare the compote. In a small pan, combine the raspberries, sugar, lemon, and 50ml of water. Bring to a simmer and cook for 4-6 mins until the fruit breaks down slightly to form a sauce. Remove and set aside to cool.
3. To make the custard, place the cornflour in a bowl, add a splash of cold plant-based milk, and stir until lump-free. Pour this mixture into a saucepan with the remaining ingredients, including the rest of the milk, and cook over low heat for 6-8 mins, stirring often, until you achieve a thick custard that coats the back of a spoon thickly. Cover the surface with parchment and set aside to cool.
4. To assemble, cut the sponge into squares or fingers and place them in the bottom of a trifle dish. Spoon over the compote, then add 150g of the raspberries. Whisk the cooled custard briefly, then pour it over the raspberries. Refrigerate for 1-2 hrs until the custard has set.
5. Whip together all of the cream ingredients until soft peaks form (it's best to taste the cream for sweetness before adding the icing sugar), then spoon over the set custard. Refrigerate until ready to serve. If desired, garnish with the remaining raspberries, mint, almonds, and a dusting of icing sugar.