Blackcurrant bakewell

Blackcurrant bakewell

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(21 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 a dairy product made from separating whole milk or cream into fat and…

  • 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 eggs



    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. 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.

  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, questions and tips

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21st Jul, 2014
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
25th Apr, 2014
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
5th Oct, 2013
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
11th Aug, 2013
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.
18th May, 2013
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
10th Feb, 2013
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.
28th Nov, 2012
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
22nd Jun, 2012
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.
19th Feb, 2012
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
9th Feb, 2012
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 :)


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