A very British twist on an American classic – still as deliciously lovely with your morning brew!
Makes one 20 cm (8 in) square cake
Prep: 25 minutes plus cooling
Bake: 50 minutes
Oven: 160°c (fan)/180°c/350°F/Gas Mark 4
50g (13⁄4oz) caster (superfine) sugar
50g (13⁄4oz) melted butter
50g (13⁄4oz) ground almonds
50g (13⁄4oz) semolina
1 egg, large
1⁄2 tsp almond extract
170g (6oz) raspberry jam (about half an average-sized jar)
100g (31⁄2oz) butter
200g (7oz) caster (superfine) sugar
2 eggs, large
230ml (8 fl oz) Greek-style yoghurt
185g (61⁄2oz) plain (all-purpose) flour
1⁄2 tsp bicarbonate of soda
30g (1oz) flaked almonds
20cm (8in) square cake tin (pan), at least 7.5cm (3in) deep
Electric handmixer
1 First mix together the bakewell filling – beating together the caster sugar, melted butter, ground almonds, semolina, egg and almond extract. Set aside.
2 For the cake follow the same method as the Cinnamon Pecan ‘Cuppa’ Cake. Add half the cake mixture to the tin. Dot on top small teaspoonsful of jam and spread together gently with the back of the spoon. Now dot on all of the bakewell mixture in the same way and spread together.
3 Top with the remaining half of the cake mixture, level roughly with the back of a spoon and scatter the flaked almonds on top.
4 Bake for 50 minutes until golden brown. Allow to cool for 10 minutes in the tin before transferring to a wire rack to cool completely. Serve.
The semolina adds a little bit of crunch to the proceedings – if you don’t have any double the quantity of ground almonds instead.