PBJ cookie ice cream sandwiches
Kids – and adults! – will love these ice cream sandwiches. Raspberry ice cream is sandwiched between two peanut butter cookies for the ultimate decadent dessert
Jammy blackberry & almond crumble cake
- Preparation and cooking time
- Prep:
- Cook:
- Serves 12 - 16
Skip to ingredients
- 225g butterplus extra for the tin
- 225g golden caster sugarplus 1 tbsp
- 3 medium eggs
- 275g plain flour
- 2 tsp baking powder
- 50g ground almonds
- 2 tbsp milk
- 1 tsp vanilla or almond extract
- 3 tbsp berry jamof your choice (we used blackcurrant)
- 150g blackberries
- handful of flaked almonds
Nutrition: Per serving (16)
- kcal281
- fat15g
- saturates8g
- carbs32g
- sugars18g
- fibre1g
- protein4g
- salt0.5g
Method
step 1
Heat the oven to 180C/160C fan/gas 4, butter a 20cm square tin and line with baking parchment. Beat 200g of the butter and 200g of the sugar together in a large bowl using an electric whisk until light and fluffy. Beat in the eggs, one at a time, until well combined. When smooth and creamy, add 225g of the flour, the baking powder, almonds, milk and vanilla, and mix to combine.
step 2
Scrape the mixture into the tin and level the surface with a spatula. Dot over teaspoons of jam, then scatter over the blackberries, pressing them in gently.
step 3
To make the crumble topping, weigh the remaining 25g butter and 25g sugar into a bowl, add the rest of the flour and a pinch of salt. Rub the ingredients together between your fingertips until they are a crumbly consistency. Mix in the flaked almonds, then scatter the crumble over the cake. Scatter with the 1 tbsp caster sugar and bake for 45 mins until a skewer inserted into the middle comes out clean.
step 4
If the cake isn’t ready, return to the oven for 5-10 mins more, then check again. Leave to cool for at least 20 mins in the tin before slicing and serving.
