Blackcurrant Bakewell

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• Carol

  18 August 2010

  Carol commented on this recipe

  These are delicious. I made them for the 'Big Lunch' and they went down a treat.

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• Alexandra

  24 August 2010

  Alexandra rated and commented on this recipe

  

  

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• Katja

  13 October 2010

  Katja rated and commented on this recipe

  

  Love this recipe! It's so easy to do and perfect results every time. I used plain flour and added 2 1/2 tsp baking powder and used vanilla yoghurt. No almond extract. I baked this as a simple cake and filled with cherry pie filling. Definitely a keeper. Also good for carving.

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• LISA

  18 October 2010

  LISA commented on this recipe

  Dead simple, really quick to throw together and results perfect every time. Cake keeps well and you get a good yield from 1 batch.

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• LISA

  18 October 2010

  LISA rated this recipe

  

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• peacock

  28 October 2010

  peacock rated and commented on this recipe

  

  This is lovely - will definitely be making it again, maybe with different types of jam?

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• Kelly Fordham

  14 November 2010

  Kelly Fordham commented on this recipe

  Easy to make and very tasty - u can't got wrong!

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• Kelly Fordham

  14 November 2010

  Kelly Fordham rated and commented on this recipe

  

  oops meant to put 5 star

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• KateB

  18 November 2010

  KateB rated this recipe

  

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• Frosti

  23 December 2010

  Frosti rated and commented on this recipe

  

  Have converted this to gluten free, and sometimes use sour cream. Is a firm favourite in our house, and for those i bake for, even more requested than the chocolate cake! SO TASTY!

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• karen

  22 January 2011

  karen rated and commented on this recipe

  

  Just made this with lemon essence instead of almond and lemon curd in place of the jam. Yummy!

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• the boys mum

  23 February 2011

  the boys mum commented on this recipe

  This is fab and so easy to make, will make again

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• Christina

  15 March 2011

  Christina rated and commented on this recipe

  

  This is dangerously yummy! But my jam didnt sink down like the picture suggests it should, wonder why?

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• same965

  05 June 2011

  same965 rated and commented on this recipe

  

  I used fruits instead of jam and they didn't sink down either. I had to bake it about half an hour.

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• Trish

  22 June 2011

  Trish rated and commented on this recipe

  

  Made these for a friend's confirmation party and was disappointed to find that the jam all sank to the bottom making them too sticky to arrange and transport. Might think about slicing the cake after cooling and sandwiching with the jam if I make them again. Cake tastes good.

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• susied

  25 June 2011

  susied rated and commented on this recipe

  

  Seemed to take a lot longer to cook than the recipe says?

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• jethro

  30 June 2011

  jethro commented on this recipe

  This tasted delicious ....but.... the centre of my Bakewell was a still a bit "squidgy" when I cut into it.The outer edges were perfect it was just the centre.Anyone got a clue for me as to where I went wrong.

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• jethro

  13 August 2011

  jethro commented on this recipe

  I have made this recipe again and it was a lot better than my previous attempt.The tin I used the first time must have been too small resulting in a mix that was too thick as my second Bakewell was a lot better in a larger tin.Tasted lovely!!

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• cathone

  31 August 2011

  cathone rated this recipe

  

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• pshopper

  16 October 2011

  pshopper commented on this recipe

  Nice and easy to prepare but the mixture was a bit dense and heavy in the middle and as much as I like raw cake mixture from the bowl, I am not so keen in a baked cake. Maybe it needed a little longer in the oven, but the skewer came out clean. Despite that, it will get demolished in no time :))

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http://www.bbcgoodfood.com/recipes/694638/

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Ingredients

• 250g softened butter , plus extra for greasing
• 280g self-raising flour
• 250g golden caster sugar
• ½ tsp baking powder
• 4 eggs
• 150ml pot natural yogurt
• 1 tsp vanilla paste or extract
• 1 tsp almond extract
• 4 tbsp blackcurrant jam
• 25g toasted flaked almonds
• icing sugar , to dust

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Difficulty and servings

Cuts into 15 squares

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Ingredients

• 250g softened butter , plus extra for greasing
• 280g self-raising flour
• 250g golden caster sugar
• ½ tsp baking powder
• 4 eggs
• 150ml pot natural yogurt
• 1 tsp vanilla paste or extract
• 1 tsp almond extract
• 4 tbsp blackcurrant jam
• 25g toasted flaked almonds
• icing sugar , to dust

Per serving

309 kcalories, protein 5.0g, carbohydrate 36.0g, fat 17.0 g, saturated fat 10.0g, fibre 1.0g, sugar 22.0g, salt 0.5 g

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