Marbled blackcurrant and almond cake

  • Vegetarian


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.

Marbled blackcurrant and almond cake
  • Preparation time: 15 minutes
  • Cooking time: 75 minutes
  • Total time: 1 hour 30 minutes 60 minutes 30 minutes

Makes: 12 slices

Nutritional Info

Typical values per serving:

Energy 1,283kj/307kcals
Fat 19.2g
Saturated Fat 8.4g
Carbohydrate 28.6g
Sugars 18.5g
Salt 0.4g

1.5g fibre 4.9g protein

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4 stars

Average user rating Based on 117 ratings

This recipe was first published in Fri Apr 04 16:49:00 BST 2014.