Easy Blackcurrant Cake
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 175 g Blackcurrants (stems removed, washed & dried)
- 1 tbsp Plain Flour (all-purpose flour)
- 225 g Unsalted Butter
- 225 g Caster Sugar (granulated sugar)
- 4 Eggs (large)
- 200 g Self Raising Flour (self-rising flour)
- 30 g Ground Almonds (almond flour)
- 1 Lemon (zest only)
- 60 g Caster Sugar (granulated sugar)
- 1-2 tbsp Lemon Juice
Method
- Preheat the oven to 180ยฐc (160 fan/ Gas 4/ 350F) and grease and line a 2lb loaf tin with non stick baking parchment.
- Place the fresh or frozen blackcurrants in a small bowl and gently toss them with a spoonful of the measured flour. Coating the berries gives the cake batter a better chance of holding them in place during baking.
- Place the softened butter and caster sugar in a large mixing bowl. Beat with an electric hand mixer or wooden spoon until pale, light and fluffy. This usually takes three to four minutes. Scrape down the sides of the bowl once or twice so everything is evenly combined.
- Add the eggs one at a time, beating well after each addition. If the mixture begins to look curdled, beat in a spoonful of the measured flour before adding the next egg. A slightly curdled mixture will not ruin the cake, but adding the eggs gradually helps create a more even crumb.
- Fold in the self-raising flour, ground almonds and finely grated lemon zest using a large metal spoon or spatula.
- Spoon half the cake mixture into the loaf tin.
- Gently fold the flour-coated blackcurrants through the remaining batter, then spoon it into the tin. Level the top without pressing the mixture down. Adding plain batter to the tin first creates a berry-free base and helps prevent all the fruit from collecting at the bottom.
- Bake for 1 hour 10 minutes. Cover with foil after 50 minutes to prevent the top of the cake from burning.
- Mix together the caster and lemon juice for the drizzle. As soon as the cake comes out of the oven, use a skewer to make a few small holes in the top. Spoon over the lemon drizzle, allowing some of it to soak into the sponge while the remaining sugar forms a crunchy topping.
- Allow the cake to cool in the tin. Run a round-edged knife between the cake and the tin and carefully remove to a cake plate.