Name: Jammy blackberry & almond crumble cake
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: 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 -

Ingredients for - Jammy blackberry & almond crumble cake

1. 225g butter, plus extra for the tin

2. 225g golden caster sugar, plus 1 tbsp

3. 3 medium eggs

4. 275g plain flour

5. 2 tsp baking powder

6. 50g ground almonds

7. 2 Tbsp milk

8. 1 tsp vanilla or almond extract

9. 3 tbsp berry jam of your choice (we used blackcurrant)

10. 150g blackberries

11. handful of flaked almonds

How to cook deliciously - Jammy blackberry & almond crumble cake

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.