Blackberry and Apple Bakewell Squares

Ingredients: (Makes 16)

• 325g Shortcrust pastry

Cake Batter

• 200g Salted butter, room temperature
• 100g Ground almonds
• 200g Caster sugar
• 3 Medium eggs
• 2 Heaped tbsp Whole natural yoghurt
• 2.5 Tsp Vanilla extract
• ¼ Tsp Almond extract
• 100g Self raising flour
• ½ Tsp Bicarbonate of soda
• 250g Blackberry/Raspberry Jam

Topping

• 240g Cooking Apples, peeled, cored and chopped into small pieces (2 medium approx.)
• 150g Blackberries
• 30g Flaked almonds

20cm x 30cm x 6cm

Method

1. Line your baking tin with baking paper.
2. Roll out the pastry and press into the tin, lining the bottom and sides.
3. Prick the bottom and chill for 30 minutes.
4. Preheat the oven to 180 C (Fan)
5. Blind bake for 10 minutes, take out paper and beans and bake for a further 5 minutes before removing.

Cake Batter

1. Reduce the oven to 150 C.
2. In a food processor blend the butter, almonds and sugar until smooth.
3. In a jug beat the eggs with the yoghurt, vanilla and almond extract then with the blender on add to the processor.
4. Stop the machine and remove the lid to add the flour and bicarbonate of soda then blend again briefly.

Assembly

1. Spread the jam over the pastry and top with the batter.
2. Scatter over and lightly press the apples and blackberries. Finally sprinkle over the flaked almonds.
3. Bake on the middle shelf for 1 hour or until the cake skewer comes out clean; if you find the top is browning too fast lightly cover with foil.
4. Leave to cool in the tin before cutting.

Helen Edwardson