Minggu, 25 Februari 2018

Blackcurrant Bakewell


Ingredients

    250g softened butter
    Butter

    , plus greater for greasing
    280g self-raising flour
    250g golden caster sugar
    ½ tsp baking powder
    Baking powder

    4 eggs
    Eggs

    150ml pot herbal yogurt
    1 tsp vanilla
    Vanilla

    paste or extract
    1 tsp almond
    Almond

    extract
    four tbsp blackcurrant
    Blackcurrants

    jam
    25g toasted flaked almonds
    Almond

    icing sugar, to dirt

Method

    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 till lump-loose. Spoon into the tin and bake for 10 minutes.

    Quickly dot over the jam, scatter over the almonds, then bake for 15-20 mins more till golden and risen and a skewer poked in comes out easy. Cool in the tin, then dirt with icing sugar.
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