Blackcurrant bakewell

• softened butter250g g

  plus extra for greasing

• self-raising flour↗280g g
• golden caster sugar↗250g g
• baking powder tsp
• eggs↗4
• pot natural yogurt150ml ml
• vanilla↗1 tsp tsp

  paste or extract

• almond↗ tsp

  extract

• blackcurrant↗ tbsp

  jam

• toasted flaked almonds↗25g g
• icing sugar↗

  to dust

Step-by-step instructions

1. 1

   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.

2. 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.