What do you do when you only have a handful of blackcurrants? Make a cake of course!
My blackcurrant harvest was a tad rubbish this year, I was too late in harvesting them and unfortunately most of my crop were either over ripe or had ended up on the ground. I was so sad to see my four black currant bushes go to waste this year but I told myself it wasn’t entirely my fault, life gets busy and sometimes crops come earlier than they are meant too and this year has produced early spouts of sunshine and warm weather. So as I picked my little bowl of black currants I wasn’t going to let them go to waste, when life gives you blackcurrants you make cake and here is my simple recipe for a delicious tea time treat:
Blackcurrant Cake:
Ingredients:
- 6oz (175g) of butter
- 6oz (175g) caster sugar
- 3 large eggs
- 6oz (175g) self raising flour
- A handful or two of fresh blackcurrants.
Instructions:
Preheat the oven to 180C/350F/Gas 4 and grease or line two cake tins. Cream the butter and the sugar together in a large bowl with a wooden spoon until pale and fluffy and then beat the eggs into the mixture one at a time. Sift the flour into the mixture and fold in with a metal spoon. Wash the black currants and fold them into the mixture gently, divide between the two tins and bake in the centre of the oven for 20-25 minutes or until golden brown.
Best served warm with a big spoonful of extra thick cream!
5 thoughts on “Blackcurrant Cake”
Looks delicious! Sorry you only had a small harvest but maybe next year’s crop will time out better for you and yield more. Our seemed like it was going to be a huge amount but after I steam juiced the lot it only yielded two quarts of concentrated juice. I did manage to save about a pint of pulp from the remainder. Wish I’d known about your cake, I’d have saved enough to make it too. Well, it is bookmarked for next year. Thank you for the recipe!
Great that this Post was shared by Kitchen Garden magazine on Facebook!
In the receipe, you “… grease or line two cake tins …” What size tins? 1lb loaf tins?
I love this recipe and have made it 3 or 4 times now – super easy and delicious. However, it definitely doesn’t make 2 cakes, at least not in my cake tin.
Oh and I would also add, I usually freeze my blackcurrants as we do get loads. I think it works well to add them frozen, then they don’t turn the cake mix purple! 🙂
Great recipe! I tweaked it by adding a little lemon zest but kept it otherwise the same. I’m also wondering about the size of cake tins used here – – are they mini? I used a 9×5″ and the batter filled it about halfway.