Easy Blackcurrant Cake
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 blackcurrant cake even when they are out of season!
Equipment
- 24x24 cm Baking Tray
Ingredients
- 160 g white granulated sugar or caster sugar
- 65 g dark or light brown sugar
- 1 tablespoon lemon zest
- 3 eggs large
- 190 g sour cream or creme fraiche
- 150 g olive oil or vegetable oil
- 210 g plain flour all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 350 g 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
Calories: 493kcalCarbohydrates: 63gProtein: 6gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 75mgSodium: 405mgPotassium: 238mgFiber: 1gSugar: 35gVitamin A: 338IUVitamin C: 82mgCalcium: 114mgIron: 2mg
Tried this recipe?Let us know how it was!