Blackcurrant Bakewell
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Blackcurrant Bakewell

By Sarah Cook

Baking doesn’t have to be complicated – this simple fruity traybake is ready in 45 minutes

  • Prep:15 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 309
  • fat 17g
  • saturates 10g
  • carbs 36g
  • sugars 22g
  • fibre 1g
  • protein 5g
  • salt 0.5g

Ingredients

  • 250g softened butter, plus extra for greasing
  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ tsp baking powder
  • 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

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease 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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