Aug 04, 2021 Mrs Darlington's Tangy Blackcurrant Traybake 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. Makes 15 Preparation: 15 minutes Cooking: 30 minutes Ingredients:250g/8.5oz softened butter, plus extra for greasing280g/9.5oz self raising flour250g/8.5oz golden caster sugar1/2 tsp baking powder4 eggs150ml pot natural yogurt1 tsp vanilla paste or extract1 tsp almond extract5 tbsp Mrs Darlington's Blackcurrant Jam25g/ 1oz toasted flaked almondsIcing sugar to dust Method: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. Order your ingredients by clicking the button below. See our other recipes by clicking here.
