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Marbled blackcurrant and almond cake
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Makes: 12 slices
150g self-raising flour
100g pack ground almonds
175g butter, softened
150g caster sugar
2 medium Waitrose British Blacktail Free Range Eggs, beaten
Few drops almond essence
4 tbsp semi skimmed milk
150g essential Waitrose Reduced Sugar Blackcurrant Jam
25g flaked almonds Crème fraîche (optional)
1. Preheat the oven to 160°C, gas mark 3. Butter and line the base and sides of a 900g loaf tin with baking parchment.
2. Tip the flour and ground almonds into a bowl and add the butter, sugar, eggs, almond essence and milk. Beat with a hand-held electric whisk for 2-3 minutes, until the mixture is light and fluffy.
3. Spoon half the cake mixture into the tin, then spoon the jam fairly evenly over the top. Cover with the remaining cake mixture, then swirl the jam lightly through the mixture using a skewer. Smooth the top, then scatter the flaked almonds over and bake for 1-1¼ hours until firm to the touch. Leave to stand in the tin for 10 minutes, then remove and cool completely on a wire rack.
4. Serve the cake on its own for afternoon tea, or as dessert with a generous helping of creme fraiche.
Typical values per serving:
1.5g fibre 4.9g protein
This recipe was first published in April 2014.