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Blackcurrant cake recipe



Blackcurrant cake recipe from Suzi

nut free kids can help can make in advance ok to freeze vegetarian
Category Cakes and biscuits recipes
Serves8
Prep time15 mins
Cook time30 mins

gransnetter ratings

Ease of finding ingredients 8
Ease of cooking8.25
Success with kids8
Success with adults8.667
Overall Mark8

Ingredients

170g (6oz) self-raising flour
170g (6oz) caster sugar
170g (6oz) softened butter
3 eggs (beaten)
A punnet of washed and dried blackcurrants

Handy Hint

Store this cake in a cool place. It is also good as a pudding served hot with custard.

Method

1. Heat oven to 180C.
2. Prepare 6 inch baking tin, line with greaseproof paper if necessary.
3. Cream the butter and sugar well.
4. Add the beaten eggs and flour in small quantities beating well.
5. Stir in the black currants gently, trying not to break them.
6. Pour into cake tin.
7. Bake for 30 mins and test with a knife to check if it is cooked
8. When knife comes out cleanly remove cake from oven and tip out on to a cake rack to cool
9. Sprinkle with sugar to decorate

gransnetter Reviews

From: cakengifts121 on Wed 07-Jun-17 11:59:32 Overall rating: 9.0
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From: mysticgran on Wed 19-Aug-15 22:40:52 Overall rating: 8.7
I made this cake again and baked it for an hour at 170 and I also put some foil over it when it seemed brown enough (about half way) and it came out perfect !My guests enjoyed it and took some home !
From: mysticgran on Wed 29-Jul-15 23:28:30 Overall rating: 8.0
Well I tried this recipe to use up a surplus of blackcurrants from my allotment so I chucked in as many as I could ....I also only used 2 large eggs .I baked it for 30 mins and it came out looking perfect BUT woe I discovered the centre of the cake was not cooked when I went to try a slice .I quite like the taste of raw cake mix so was not too disheartened as I realised the sponge that was cooked tasted very good .I then popped it back in the oven covered with greaseproof paper and cooked it for about another 15 mins and I now seem to have a very good cake ! I will make this recipe again !
From: IzMaz on Sat 11-Aug-12 14:11:13 Overall rating: 8.0
This cake requires far more than 30 mins to bake. After fully one hour it still was not completely cooked. Also, 3 eggs are a lot for 6oz of flour and the resulting cake batter is quite heavily eggy for my taste. I would use 2 large eggs and bake for longer at 170 degrees C as the top got too brown at 180.
From: Woolliegran on Fri 20-Jul-12 13:09:17 Overall rating: 0.0
How much does a punnet of blackcurrants weigh? I don't need to buy any - I have pounds of my own already! So what weight of blackcurrants do I use? Thanks!