I’m harvesting punnet after punnet of blackcurrants at the moment even though just one bush out of three is fruiting. The other two are resting up this year, due to near-death-by-red-ant-nest and sulking from being moved. The thought of all three bushes producing together is actually a bit scary.
With plenty of jam squirreled away I will freeze future harvests to use when needed, however for my most recent harvest I couldn’t resist putting the shiny little beauties aside to make cake.
Blackcurrant Cake Recipe
- 175g (6oz) unsalted butter
- 175g (6oz) caster sugar
- 3 eggs beaten
- 175g (6oz) self raising flour
- 100g (4oz) blackcurrants washed and stems removed (increase amount if you like a very fruity cake)
Preheat the oven to 180C/350F/Gas 4 and grease or line a 2lb cake tin. Cream the butter and sugar together until pale and fluffy, then add beaten eggs into the mixture gradually. Sift the flour into the mixture and fold in, then gently fold in the blackcurrants. Add the mixture to the tin and bake in the centre of the oven for 50-55 minutes or until a skewer comes out clean.
It’s super easy to make and I timed my cake being just right at 55 minutes but my oven is old and on the blink so keep a close eye on your timing.
The cake is moist, light and fluffy with a good hit of blackcurrant, it may be a bit tart for some but for my sweet tooth I think it’s delicious. I tested it on my dad and was met with no complaints or puckered facial expressions so I suppose that’s a good sign.