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Blackcurrant bakewell

Blackcurrant bakewell

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Rating: 4 out of 5.21 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 15 squares

Baking doesn't have to be complicated – this simple fruity traybake is ready in 45 minutes

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal309
fat17g
saturates10g
carbs36g
sugars22g
fibre1g
protein5g
low insalt0.5g
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Ingredients

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.

Recipe from Good Food magazine, August 2010

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Overall rating

Rating: 4 out of 5.21 ratings
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