Preparation - 15 minutes
Cooking - 30 minutes
This delicious cake is quick and easy to make and is extremley light and moist. Also great served warm as a sunday lunch dessert with creamy custard.Print me
250g/8.5oz softened butter, plus extra for greasing
280g/9.5oz self raising flour
250g/8.5oz golden caster sugar
1/2 tsp baking powder
150ml pot natural yogurt
1 tsp vanilla paste or extract
1 tsp almond extract
5 tbsp Mrs Darlington's Blackcurrant Jam
25g/ 1oz toasted flaked almonds
icing sugar to dust
Heat the oven to 180C/160C fan/gas 4. Grease a 20x30cm baking or roasting tin and line with baking parchment.
Beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla extract and almond extract in a mixer until well combined and free of any lumps. Carefully spoon into the prepared tin and bake for 10 minutes.
Remove from the oven and very quickly dot over the jam, scatter over the almonds, then bake for 15-20 mintues more until the cake is golden and risen and when a skewer is inserted into the centre of the cake it comes out clean.
Cool the cake in the tin, then dust with icing sugar and cut into squares.
If fresh blackcurrants are in season, why not try sprinkling a few on top of the cake after adding the jam.