This isn’t really a technical cake… but is very tasty and I have been asked to share the recipe quite a lot recently!
It was originally a Bill Grainger recipe (many thanks Bill!) but I think can be adapted to different fruit types. I wonder what it would be like with fresh cherries or blackberries……
So first of all pre heat your oven to 180 (gas mark 4) and line a 24 x 20cm tin with baking parchment.
Put 150g of room temperature unsalted butter into your mixing bowl (I use the “K” whisk on a Kenwood mixer) with 110g golden caster sugar and a teaspoon of vanilla extract. Beat these together until nice and creamy.
Sift 225g of plain flour and 40g of cornflour. Mix the flour/corn flour mix into the butter in two batches – have the beater on slow and mix until only just mixed. It will look quite crumbly… and it is, but don’t panic it will all come together at the end!
Press the mixture into the base of the pan using your hands to form an even base (but doesn’t have to be too neat)
Bake for about 12minutes or until lightly golden (once out of the oven, leave to cool for about 10minutes). Whilst this is baking and cooling, make the almond topping.
Place 60g of unsalted butter, 55g of golden caster sugar, a teaspoon of vanilla extract and 2 tablespoons of milk into a saucepan and cook until the butter and sugar and melted together (slightly frothy looking). Tip in 200g of flaked almonds and gently stir them in until they are all coated. Put them aside to cool a little.
Once the base has cooled a little, spread with a little jam (dependant on fruit used… for this I used a good quality raspberry jam) and dot your choice of berries (I wouldn’t put too much fruit on it though as can become very messy after baking).
Add the almond topping – making sure it’s not all clumped in one part of the tray
Put back into the oven for a further 25 minutes or until golden brown – keep checking on it near the end of the cooking time as the almonds can “catch” easily near the end.
Let it cool in the tin. Once cool you can remove from the tin and the baking parchment. Slice into managable slices and enjoy.