1

Preheat the oven to gas mark 4/180°C/fan 160°C. Line a rectangular baking tin 19 x 23cm with baking parchment.

2

Reserve 1/2 tsp caster sugar for the top of the cake. Beat the rest of the sugar and the low fat spread together until creamy, using an electric whisk or by hand. Add the egg and the apple sauce and beat again.

3

Sift in the flour, baking powder and cinnamon and mix well. Stir in the dried cranberries, then turn the cake mixture into the prepared cake tin and smooth the top.

4

Arrange the sliced apples on top in four rows. Sprinkle with the reserved sugar, then bake for 25–30 mins or until risen. A skewer inserted into the centre of the cake should come out clean.

5

Cool the cake in the tin for 15 mins, then turn out on to a wire rack to finish cooling. Cut into 16 squares and store in an airtight tin for up to 2 days.