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    Marbled blackcurrant & almond cake

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    Marbled blackcurrant & almond cake

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 1 hour 15 minutes
    • Total time: 1 hour 30 minutes

    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 spoonful of crème fraîche. 

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