A simple, economical, but delicious cake. It's based on a traditional Brighton sandwich cake and is reminiscent of an easy-to-make Bakewell tart. Two layers of almond flavoured dough hold a fruity burst of jam in the middle. Top with whole almonds, which roast to perfection as it bakes.
200gwholemeal spelt flouror try half wholemeal and half unbleached white
85ggolden caster sugar + 1 tsp for sprinkling
85gunsalted butter - fridge cold
30gwhite chocolate - grated(I used Mortimer's white chocolate powder)
2-3tbspjam of your choice(homemade fig and pomegranate jam is particularly good, but so is plum)
16almonds - whole or blanched
Weigh out the flours and place in a large bowl along with the baking powder and sugar.
Cube the butter and rub it into the flour mixture with your fingertips until the mixture resembles breadcrumbs.
Stir in the white chocolate powder.
Use a fork to mix in the eggs and almond extract. Stir until the mixture forms a rough ball of slightly sticky dough.
Using the fork, press half of the mixture into an 20 cm (8") round silicone cake mould or lined tin.
Spread the jam over the dough.
Depending on how wet the mixture is you can do one of two things for the top. Either place small blobs of the remaining dough over the jam and even it out as best you can with the aforementioned fork. Or roll out the dough out on a floured board to a round big enough to fit the top. Press the edges together slightly so that the jam doesn't seep out.
Place the almonds around the edge of the cake, pressing them down slightly.
Bake at 180℃ (160℃ fan, 350℉, Gas 4) for 30 minutes when the cake should be well risen and firm to the touch. If it's not quite ready, pop it back in for a further five minutes.
Sprinkle with the reserved sugar and allow to cool in the tin for ten minutes. Turn out onto a wire rack to cool completely.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.