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Jammy blackberry & almond crumble cake

Jammy blackberry & almond crumble cake cut into squares

Jammy blackberry & almond crumble cake

Name: Jammy blackberry & almond crumble cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 16
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

Good Food team

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Serves 12 - 16

Prep: 20 mins

Cook: 45 mins

A star rating of 4.9 out of 5.20 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (16)

kcal281
fat15g
saturates8g
carbs32g
sugars18g
fibre1g
protein4g
salt0.5g

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.

Recipe from Good Food magazine, August 2021

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A star rating of 4.9 out of 5.20 ratings

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