Jammy blackberry & almond crumble cake

SERVES 12-16 PREP 20 mins COOK 45 mins EASY V

225g butter, plus extra for the tin 225g golden caster sugar,

plus 1 tbsp

3 medium eggs

275g plain flour

2 tsp baking powder

50g ground almonds

2 tbsp milk

1 tsp vanilla or almond extract 3 tbsp berry jam of your choice

(we used blackcurrant) 150g blackberries handful of flaked almonds

1 Heat the oven to 180C/160C fan/ gas 4, butter a 20cm square tin and line with baking parchment. Beat 200g of the butter and 200g of the sugar together in a large bowl using an electric whisk until light and fluffy. Beat in the eggs, one at a time, until well combined. When smooth and creamy, add 225g of the flour, the baking powder, almonds, milk and vanilla, and mix to combine.

2 Scrape the mixture into the tin and level the surface with a spatula. Dot over teaspoons of jam, then scatter over the blackberries, pressing them in gently.

3 To make the crumble topping, weigh the remaining 25g butter and 25g sugar into a bowl, add the rest of the flour and a pinch of salt. Rub the ingredients together between your fingertips until they are a crumbly consistency. Mix in the flaked almonds, then scatter the crumble over the cake. Scatter with the

1 tbsp caster sugar and bake for 45 mins until a skewer inserted into the middle comes out clean.

4 If the cake isn’t ready, return to the oven for 5-10 mins more, then check again. Leave to cool for at least 20 mins in the tin before slicing and serving.

PER SERVING (16) 281 kcals • fat 15g • saturates 8g •

carbs 32g • sugars 18g • fibre 1g • protein 4g • salt 0.5g