Blackcurrant Bakewell Recipes

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BLACKCURRANT BAKEWELL



Blackcurrant bakewell image

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

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 45m

Yield Cuts into 15 squares

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 309 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

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