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Jammy blackberry & almond crumble cake cut into squares

Jammy blackberry & almond crumble cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Serves 12 - 16

Enjoy these blackberry and almond cake slices for afternoon tea, or as dessert served with vanilla ice cream. They're made with fresh blackberries and jam

  • Vegetarian
Nutrition: Per serving (16)
NutrientUnit
kcal281
fat15g
saturates8g
carbs32g
sugars18g
fibre1g
protein4g
salt0.5g
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Ingredients

  • 225g butter, plus extra for the tin
  • 225g golden caster sugar, plus 1 tbsp
  • 3 medium eggs
  • 275g plain flour
  • 2 tsp baking powder
  • 50g ground almonds
  • 2 tbsp milk
  • 1 tsp vanilla or almond extract
  • 3 tbsp berry jam of your choice (we used blackcurrant)
  • 150g blackberries
  • handful of flaked almonds

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4, butter a 20cm square tin and line with baking parchment. Beat 200g of the butter and 200g of the sugar together in a large bowl using an electric whisk until light and fluffy. Beat in the eggs, one at a time, until well combined. When smooth and creamy, add 225g of the flour, the baking powder, almonds, milk and vanilla, and mix to combine.

  • STEP 2

    Scrape the mixture into the tin and level the surface with a spatula. Dot over teaspoons of jam, then scatter over the blackberries, pressing them in gently.

  • STEP 3

    To make the crumble topping, weigh the remaining 25g butter and 25g sugar into a bowl, add the rest of the flour and a pinch of salt. Rub the ingredients together between your fingertips until they are a crumbly consistency. Mix in the flaked almonds, then scatter the crumble over the cake. Scatter with the 1 tbsp caster sugar and bake for 45 mins until a skewer inserted into the middle comes out clean.

  • STEP 4

    If the cake isn’t ready, return to the oven for 5-10 mins more, then check again. Leave to cool for at least 20 mins in the tin before slicing and serving.

Goes well with

Recipe from Good Food magazine, August 2021

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