Blackberry and Almond Crumble Cake with Jam

Name: Blackberry and Almond Crumble Cake with Jam
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 16
Ingredients: 225 g butter; 225 g golden caster sugar; 3 medium eggs; 275 g plain flour; 2 tsp baking powder; 50 g ground almonds; 2 tbsp milk; 1 tsp vanilla or almond extract; 3 tbsp berry jam; 150 g blackberries; 1 handful flaked almonds

This delightful cake combines a moist almond-infused sponge with swirls of sweet berry jam and fresh blackberries. Finished with a crunchy flaked almond crumble, it's the ultimate treat for afternoon tea or a weekend gathering.

Servings16 Portions

Prep Time20 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

butter
225 g
golden caster sugar
225 g
medium eggs
3
plain flour
275 g
baking powder
2 tsp
ground almonds
50 g
milk
2 tbsp
vanilla or almond extract
1 tsp
berry jam
3 tbsp
blackberries
150 g
flaked almonds
1 handful

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas 4). Grease a 20cm square cake tin with a little butter and line the base and sides with baking parchment.

In a large mixing bowl, cream together 200g of the butter and 200g of the golden caster sugar using an electric whisk until the mixture is pale, light, and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Once the mixture is smooth, fold in 225g of the plain flour, the baking powder, ground almonds, milk, and your choice of vanilla or almond extract.

Transfer the batter into the prepared tin and level the surface with a spatula. Spoon small dots of jam over the top, then scatter the blackberries evenly, pressing them gently into the batter.

To make the crumble topping, combine the remaining 25g butter, 25g sugar, 50g flour, and a pinch of salt in a small bowl. Rub the ingredients together with your fingertips until they reach a crumbly consistency. Stir in the flaked almonds.