Blackcurrant Bakewell

Blackcurrant Bakewell

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(20 ratings)

Prep: 15 mins Cook: 30 mins


Cuts into 15 squares
Baking doesn't have to be complicated - this simple fruity traybake is ready in 45 minutes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal309
  • fat17g
  • saturates10g
  • carbs36g
  • sugars22g
  • fibre1g
  • protein5g
  • salt0.5g
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  • 250g softened butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml pot natural yogurt
  • 1 tsp vanilla paste or extract



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 1 tsp almond extract


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 4 tbsp blackcurrant jam



    The most intensely coloured and flavoured of all currants, blackcurrants are highly aromatic and…

  • 25g toasted flaked almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • icing sugar, to dust


  1. Heat oven to 180C/160C fan/gas 4. Grease 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.

  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.

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Comments (27)

stoner14's picture

They look uncooked and were very dense, but they were very tasty! Not too sweet, which was good. Cooked for about 30mins in total. Any tips for improving texture?

AlexMayLawson's picture

I chose to make a few changes; I used fruit instead of jam, substituted some flour for ground almonds, and baked it for 30 minutes, which all improved the result. It tasted amazing although the texture is far closer to that of a Muffin, much more stodgy and close. The smell was very sweet but the flavour is luckily not as sweet. Becoming a favourite bake!

satans_lil_sister's picture

Scrumptious. A big hit with a friend who loves bakewell flavours but doesn't much like pastry. And I like that no pastry = less calories! Looking forward to experimenting with different flavour jams.

triciachatt's picture

Delicious, moist and very moreish! I added 100g ground almonds to the mix before beating it all together. Like others, I needed to bakeit a little longer than the recipe says but there was no sogginess in the middle.

dianachristine's picture

I used apricot jam and it was delicious. Everyone at my large family party loved it, so it's a definite now in my repertoire. from other comments, I think it's important to use the right tin size

sbradley's picture

This was delicious and very easy to make. I will definitely make it again. Will be great if I need to make a dessert for a large number of people.

jilly27's picture

I made this for a ladies coffee morning and it was a great success. I baked it in a Pyrex dish as it was the only thing that was the right size and it took about another 10 to 15 minutes to cook but it turned out really well.I will definitely make it again and perhaps substitute mincemeat for a Christmas dessert.

clhughson's picture

It came out dense and stodgy. It tastes nice but I reckon maybe less butter or egg? Unless someone can tell me where I went wrong? The skewer came out clean and it rose happily, but i took it out the oven and it just deflated.

annnaomi's picture

I'm going to make this with a bought, pre-cooked pastry case. I will spread the blackcurrant jam over base, then the sponge mix, (I will probably need half quantities) and spread with a white water icing like the traditional Bakewell. Wish me luck

lisa8morgan's picture

This is a lovely recipe. I used 2 smaller tins rather than one big tin and it cooked perfectly. I would definately use this recipe again and maybe try different flavours. Delicious :)

w1lmington's picture

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 :))

silverfox_89852's picture

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!!

silverfox_89852's picture

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.

susied's picture

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

bbctrish's picture

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.

same965's picture

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

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

kypnut's picture

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

karen66's picture

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

frosti's picture

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!



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