Menu
 
 
 
 
 
Mrs Darlington’s Tangy Blackcurrant Traybake
Makes 15

Mrs Darlington’s Tangy Blackcurrant Traybake

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

4 eggs

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

 

METHOD TO SUCCESS

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.

Mrs Darlington’s Tangy Blackcurrant Traybake

MRS DARLINGTON’S TOP TIP

If fresh blackcurrants are in season, why not try sprinkling a few on top of the cake after adding the jam.