Blackcurrant Bakewell

Blackcurrant Bakewell

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(20 ratings)

Prep: 15 mins Cook: 30 mins

Easy

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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Ingredients

  • 250g softened butter, plus extra for greasing
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    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
    Vanilla

    Vanilla

    van-ill-ah

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

  • 1 tsp almond extract
    Almond

    Almond

    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
    Blackcurrants

    Blackcurrants

    black-cuh-rant

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

  • 25g toasted flaked almonds
    Almond

    Almond

    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

Method

  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)

kellyfordham's picture
5

oops meant to put 5 star

kellyfordham's picture
5

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

faypeacock's picture
5

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

lisaforster's picture
5

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

gajtak013's picture
5

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.

tayl0005's picture

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

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