Blackcurrant Cake

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Every year I look forward to making this cake. It is such a treat to grow/harvest & bake with your very own homegrown Blackcurrants. My day starts with a swing of my basket as I set about picking the most perfect shiny little jewels, my Blackcurrant bush has years of maturity behind it, a prolific heavy cropper, providing buckets of these beauties every year.

Easy to make, this no fuss cake, looks as good before as it does after.

I like to eat mine while its still warm, the still gooey, burst Blackcurrants inside are so delicious!

Give it a try and let me know how you get on in the comments or tag me on Instagram, I would love to see your creations.

Blackcurrant Cake

Servings: 8

Ingredients

  • 2 handfuls Blackcurrants
  • 75 g Unsalted butter
  • 3 eggs
  • 175 g Granulated Sugar
  • 175 g Plain Flour
  • 1 tsp baking powder

Instructions

  • Cream the butter and sugar.
  • Add the eggs one by one, mixing in-between
  • Sieve the flour and baking powder on top, mix again
  • Once you have a smooth batter, place the batter into a lined cake tin, sprinkle the Blackcurrants on top
  • Bake in a preheated oven at 180 degrees for 30 minutes

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