Blackcurrant bakewell
- Sarah Cook
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Cuts into 15 squares
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4.4 out of 5.24 ratingsRate
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Baking doesn't have to be complicated – this simple fruity traybake is ready in 45 minutes
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
250g softened butter
plus extra for greasing
-
280g self-raising flour
-
250g golden caster sugar
-
½ tsp baking powder
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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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Nutrition: per serving
-
kcal309
-
fat17g
-
saturates10g
-
carbs36g
-
sugars22g
-
fibre1g
-
protein5g
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salt0.5g
low
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Method
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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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A star rating of 4.4 out of 5.24 ratings
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