Baking doesn’t have to be complicated – this simple fruity traybake is ready in 45 minutes
Prep:15 mins
Cuts into 15 squares
250g softened butter, plus extra for greasing280g self-raising flour250g golden caster sugar½ tsp baking powder4 eggs150ml pot natural yogurt1 tsp vanilla paste or extract1 tsp almond extract4 tbsp blackcurrant jam25g toasted flaked almondsicing sugar, to dust
STEP 1Heat oven to 180C/160C fan/gas 4. Butter a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla and almond extract in a large bowl with an electric whisk until lump-free. Spoon into the tin and bake for 10 mins.STEP 2Quickly dot over the jam, scatter over the almonds, then bake for 15-20 mins more until golden and risen and a skewer poked in comes out clean. Cool in the tin, then dust with icing sugar.
