Blackcurrants are typically associated with a drink, be it Ribena or Blackcurrant cordial! But it also makes a delicious cake! Yes, today we are making an easy Blackcurrant Cake recipe, that can be made with fresh berries, tinned blackcurrants or even frozen ones! That's right! You can have this black currant cake even when it's out of season!
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Ingredients and Substitutes
Here's what you'll need:
- eggs: we used large eggs in the UK. Use extra large in the US.
- sour cream: or creme fraiche. You may also use full-fat thick and creamy Greek yogurt.
- white granulated sugar: may be replaced with caster sugar (a.k.a. superfine sugar).
- dark brown sugar: or light brown sugar.
- oil: both light and extra-virgin olive oil will work just fine. You can even make it with rapeseed or avocado oil.
- plain flour: also known as all-purpose flour. If you're using self-raising flour, don't add any baking powder to the cake mixture.
- baking powder: not to be confused with baking soda.
- salt.
- lemon zest: if you don't want lemon flavour, add some vanilla extract for a great aroma of the cake.
- blackcurrants: fresh black currants, tinned or frozen and thawed blackcurrants will work. We used tinned blackcurrants on this particular occasion.
Find the quantities and step-by-step instructions in the recipe card at the bottom of the post.
Spotlight Ingredients: Blackcurrants
Blackcurrants, heralding the summer blackcurrant season in Northern Europe, are vibrant gems bursting with flavour and health benefits. Related to red and white currants, these fresh berries are rich in vitamin C, adding a zesty tang to any dish. Known for their deep hue and intense flavour, the tart blackcurrant lends a unique and refreshing twist to desserts like our indulgent Blackcurrant Cake.
Step-By-Step Method
1. Preheat the oven to 170°C Fan. Line a 24x24cm (9 in) baking tray with a sheet of parchment paper.
2. Add the white and brown sugar into a large mixing bowl alongside the lemon zest. Using your fingertips, rub the zest into the sugar to release lemon oils.
3. Add the eggs, and using an electric mixer, beat the mixture until thick and creamy on medium speed.
4. Spoon in the sour cream and beat again to incorporate. Whilst whisking, in a steady stream, pour in the oil.
5. In a separate medium bowl, combine the flour, baking powder and salt.
6. Mix the dry ingredients into the wet ingredients gently and set the cake batter aside whilst you prepare the blackcurrants.
7. If using thawed or tinned blackcurrants, drain them very well.
8. Arrange them snuggly in a single layer onto the base of the prepared tin.
9. Pour the cake mixture over the blackcurrants and even out the surface with an offset spatula (or simply a rubber spatula). Bake in a preheated oven for 50-55 minutes until a wooden skewer inserted into the centre of the cake comes out clean. If the blackcurrant cake is browning too much, cover the top with a sheet of foil.
10. Once baked, let the cake cool down completely before flipping it over onto a serving plate and unpeeling the parchment paper. Scatter some lemon zest on top of the cake and dust it with icing sugar. Serve with yogurt, creme fraiche or ice cream.
Serving Suggestions
This blackcurrant cake makes a delicious dessert whatever the occasion! Serve it slightly warm (10-15 seconds in the microwave will do it) with some vanilla ice cream or a big dollop of sour cream on top! You can decorate the cake with toasted flaked almonds too - it adds a little bit of crunchy texture! Blackcurrant cake also goes very well with custard!
This summer pudding can also be made in a square tin, then cut into small pieces and served as part of the afternoon tea!
Tips For Best Results
This is very easy recipe, but if it is your first time making it, here are some tips for success.
- Use a good quality spring form pan that you trust - lots of spring form tins leak, and you don't want to lose all the juices, let alone have to clean up all the mess in the oven.
- You can also bake it in a square baking tray, or round cake tin, but make sure to butter the vase and sides of the pan well in order to remove the cake from the pan easier.
- Use a knife to loosen the sides of the cake before flipping.
- Drizzle the oil into the cake batter gradually (like you would when you're making mayonnaise) - your cake mixture should be emulsified.
Storage
Make sure your cake is cooled to room temperature. If you want to store the whole cake for later, cover it with an upside down mixing bowl, or place it in a cake stand with a dome lid. Alternatively, you can store any leftovers in an airtight container in a dark cool cupboard for up to 3 days.
Whilst this upside-down blackcurrant cake is quite messy to freeze, you can place a small sheet of parchment paper on the berry top, then wrap each slice in plastic wrap. When ready to enjoy it again, thaw it thoroughly at room temperature for a couple of hours. You can even reheat it slightly on low heat in the oven and serve with ice cream!
More Easy Cakes To Try
Love simple recipes to make delicious cakes? Us too. maybe we can tempt you with some recipes below:
Easy Blackcurrant Cake
Equipment
- 24x24 cm Baking Tray
Ingredients
- 160 g (1¼ cups) white granulated sugar or caster sugar
- 65 g (⅓ cups) dark or light brown sugar
- 1 tablespoon lemon zest
- 3 eggs large
- 190 g (¾ cups) sour cream or creme fraiche
- 150 g (¾ cups) olive oil or vegetable oil
- 210 g (1⅔ cups + 1 tbsp) plain flour all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 350 g (0.77 lb) blackcurrants fresh, tinned or frozen and thawed
Instructions
- Preheat the oven to 170°C Fan. Line a 24x24cm (9 in) baking tray with a sheet of parchment paper.
- Add the white and brown sugar into a large mixing bowl alongside the lemon zest. Using your fingertips, rub the zest into the sugar to release lemon oils.
- Add the eggs, and using an electric mixer, beat the mixture until thick and creamy on medium speed.
- Spoon in the sour cream and beat again to incorporate. Whilst whisking, in a steady stream, pour in the oil.
- In a separate medium bowl, combine the flour, baking powder and salt.
- Mix the dry ingredients into the wet ingredients gently and set the cake batter aside whilst you prepare the blackcurrants.
- If using thawed or tinned blackcurrants, drain them very well.
- Arrange them snuggly in a single layer onto the base of the prepared tin.
- Pour the cake mixture over the blackcurrants and even out the surface with an offset spatula (or simply a rubber spatula). Bake in a preheated oven for 50-55 minutes until a wooden skewer inserted into the centre of the cake comes out clean. If the blackcurrant cake is browning too much, cover the top with a sheet of foil.
- Once baked, let the cake cool down completely before flipping it over onto a serving plate and unpeeling the parchment paper. Scatter some lemon zest on top of the cake and dust it with icing sugar. Serve with yogurt, creme fraiche or ice cream.
Nutrition
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