Blackcurrant Bakewell

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

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Cuts into 15 squares

Nutrition per serving

• Kcalories

  309

• Protein

  5g

• Carbs

  36g

• Fat

  17g

• Saturates

  10g

• Fibre

  1g

• Sugar

  22g

• 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

Directions

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.

Categories: Cakes & Baking, Fruit