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 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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16th Oct, 2011
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 :))
13th Aug, 2011
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!!
30th Jun, 2011
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.
25th Jun, 2011
Seemed to take a lot longer to cook than the recipe says?
22nd Jun, 2011
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.
5th Jun, 2011
I used fruits instead of jam and they didn't sink down either. I had to bake it about half an hour.
15th Mar, 2011
This is dangerously yummy! But my jam didnt sink down like the picture suggests it should, wonder why?
23rd Feb, 2011
This is fab and so easy to make, will make again
22nd Jan, 2011
Just made this with lemon essence instead of almond and lemon curd in place of the jam. Yummy!
23rd Dec, 2010
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! SO TASTY!


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