175g granulated sugar
2 large eggs
125g self-raising flour
50g polenta/cornmeal
1 teaspoon baking powder
finely grated zest of 1 lemon
50g Greek yogurt
175g blackcurrant jam
175g raspberries
For the crumble topping
100g ground almonds
75g Demerara sugar
100g self-raising flour
Preheat the oven to 180°C (350°F) Gas 4.
To make the crumble topping, rub the butter into the flour by hand in a mixing bowl. Then stir in the sugar, 2 dessertspoons of water and nuts. Set aside.
Put the butter, sugar, eggs, flour, polenta/cornmeal, baking powder, lemon zest and yogurt in an electric mixer and mix until combined. My inner Mary Berry told me it was a bad idea to put everything in at once so I creamed the butter and sugar together first, then added the dry ingredients, finally adding the lemon zest and yogurt.
Spoon the mixture into the prepared tin/pan and spread it evenly. Tip the jam into a bowl and mix it with a spoon to loosen it, then put spoonfuls over the top of the cake mixture. Using the top of a round-bladed knife, gently spread the jam by lightly swirling it into the top of the cake mixture. Sprinkle a third of the crumble mixture on top, scatter the raspberries over this, then finish with the remaining crumble topping.
Put the tin/pan on a baking sheet and bake in a preheated oven for 1 hour 5 minutes – 1 hour 10 minutes, until just set in the middle. Leave to cool in the tin/pan before releasing it, removing the base paper and transferring to a plate or board to slice.
