Blackcurrant bakewell
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 15 squares
Skip to ingredients
- 250g softened butterplus extra for greasing
- 280g self-raising flour
- 250g golden caster sugar
- ½ tsp baking powder
- 4 eggs
- 150ml pot natural yogurt
- 1 tsp vanillapaste or extract
- 1 tsp almondextract
- 4 tbsp blackcurrantjam
- 25g toasted flaked almonds
- icing sugarto dust
Nutrition: per serving
- kcal309
- fat17g
- saturates10g
- carbs36g
- sugars22g
- fibre1g
- protein5g
- salt0.5glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Butter a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla and almond extract in a large bowl with an electric whisk until lump-free. Spoon into the tin and bake for 10 mins.
step 2
Quickly dot over the jam, scatter over the almonds, then bake for 15-20 mins more until golden and risen and a skewer poked in comes out clean. Cool in the tin, then dust with icing sugar.
