• 30minutes
  • 309calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB12, H, D, E
MineralsCopper, Fluorine, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 250g softened butter , plus extra for greasing

  2. 280g self-raising flour

  3. 250g golden caster sugar

  4. 1/2 tsp baking powder

  5. 4 eggs

  6. 150ml pot natural yogurt

  7. 1 tsp vanilla paste or extract

  8. 1 tsp almond extract

  9. 4 tbsp blackcurrant jam

  10. 25g toasted flaked almonds

  11. icing sugar , to dust

Instructions Jump to Ingredients ↑

  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.


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