Blackcurrant Bakewell
This delightful blackcurrant and almond traybake is bursting with sweet and tangy flavors in every bite. The buttery sponge is infused with hints of vanilla and almond, creating a perfect balance of richness and warmth. Topped with a generous layer of blackcurrant jam and crunchy toasted flaked almonds, this traybake is a delightful treat for any occasion.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Cuts into 15 squares
Nutrition
- Calories: 309 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 22 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.5 milligram of sodium
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