Placek with Almonds

I stayed in Derbyshire (home of the Bakewell Tart) in 2018 and I came across a recipe for a cake using yoghurt which I adapted and this was posted as Placek – Derbyshire Inspired.

This is a variation I tried out using almonds.

I used Greek style full fat yoghurt – If using my own yoghurt I would strain it a little so it becomes thicker.

Ingredients

• 250g butter or block margarine
• 225g caster sugar
• 150ml of Greek style yoghurt (full fat)
• 4 eggs
• 1/2 a teaspoon of almond essence
• 230g self raising flour
• 50g of ground almonds
• 1/2 teaspoon of baking powder
• Sour cherry jam or other slightly tart jam
• 50g of flaked almonds

Method

• Grease and line 22 x 32 baking tin – use 1 piece of greaseproof to do the 2 long sides and base.
• Pre-heat the oven to GM4 – 180°C
• Place the flaked on a tray and pop them under the grill for a few minutes to toast them.

 

 

 

 

 

• Mix together the yoghurt, eggs and almond essence
• Mix together the flour, ground almonds and the baking powder.
• Beat together the butter and sugar .
• Add the yoghurt, egg and essence mixture and beat well.
• Add the flour mixture and beat till you have a unified smooth mixture.
• Using a big spoon and spatula put the mixture into the prepared tin.
• Bake in the oven for 10 minutes.
• Carefully take the cake out of the oven and place large teaspoon ‘blobs’ of jam on the top – I did 12 teaspoons at even intervals.
• Cover the top with the toasted almonds and quickly put it back in the oven.

 

 

• Bake for around another 25 – 30 minutes.

 

 

• Place on a cooking rack and leave until it is cold to take out of the tin.
• Cut into squares or rectangles to serve.

 

 

Served on teaplates by Wedgwood, Hathaway Rose  – 1959 -1987