140g ground almonds
140g butter, softened
140g golden caster sugar
140g self-raising flour
1 tsp vanilla extract
2 tbsp flaked almonds
icing sugar, to serve
Heat oven to 180°C/160°C fan/Gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
Spread half the mix over the cake tin and smooth over the top. Scatter the blackcurrants over, then dollop the remaining cake mixture on top and roughly spread – I find the back of a spoon works best.
Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.
This recipe works equally well with raspberries.