Jammy blackberry & almond crumble cake

• butter↗225g g

  plus extra for the tin

• golden caster sugar↗225g g

  plus 1 tbsp

• eggs↗3 medium
• plain flour↗275g g
• baking powder↗2 tsp tsp
• ground almonds↗50g g
• milk↗2 tbsp tbsp
• almond extract↗1 tsp vanilla or tsp

  1 tsp vanilla or

• berry jam↗3 tbsp tbsp

  of your choice (we used blackcurrant)

• blackberries↗150g g
• almonds↗handful of flaked

  handful of flaked

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4, butter a 20cm square tin and line with baking parchment. Beat 200g of the butter and 200g of the sugar together in a large bowl using an electric whisk until light and fluffy. Beat in the eggs, one at a time, until well combined. When smooth and creamy, add 225g of the flour, the baking powder, almonds, milk and vanilla, and mix to combine.

2. 2

   Scrape the mixture into the tin and level the surface with a spatula. Dot over teaspoons of jam, then scatter over the blackberries, pressing them in gently.

3. 3

   To make the crumble topping, weigh the remaining 25g butter and 25g sugar into a bowl, add the rest of the flour and a pinch of salt. Rub the ingredients together between your fingertips until they are a crumbly consistency. Mix in the flaked almonds, then scatter the crumble over the cake. Scatter with the 1 tbsp caster sugar and bake for 45 mins until a skewer inserted into the middle comes out clean.

4. 4

   If the cake isn’t ready, return to the oven for 5-10 mins more, then check again. Leave to cool for at least 20 mins in the tin before slicing and serving.