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.
Weigh out the flour and place in a large bowl along with the baking powder and sugar.
200 g wholemeal spelt flour, 1 tsp baking powder, 85 g golden caster sugar
Cube the butter and rub it into the flour mixture with your fingertips until the mixture resembles breadcrumbs.
85 g unsalted butter
Stir in the grated white chocolate or powder.
30 g white chocolate
Use a fork to mix in the eggs and almond extract. Stir until the mixture forms a rough ball of slightly sticky dough.
1 large egg, ¾ tsp almond extract
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.
2-3 tbsp jam of your choice
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.
16 almonds
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.
Notes
You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.