Blackcurrant bakewell

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N/A

Cuts into 15 squares

Source

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

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.