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    Home » Recipes » Baking

    Easy Blackcurrant Cake Recipe

    Published: Sep 23, 2022 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

    Jump to Recipe Print Recipe
    Blackcurrant cake pin image.

    An easy blackcurrant cake with a sweet and zingy lemon drizzle!

    The blackcurrant loaf cake is the perfect balance of sweet fluffy cake crumb and tart juicy blackcurrants! Best of all you can use fresh or frozen blackcurrants, so it's a cake that can be enjoyed all year round!

    Blackcurrant loaf cake on a wooden board.

    Made with a handful of simple ingredients, the cake is lovely and moist thanks to the ground almonds used in the cake batter.

    It's great for Afternoon tea, bake sales, or even served as a simple blackcurrant dessert with a dollop of clotted cream or vanilla ice cream, just like my blackcurrant crumble!

    👩‍🍳 Love blackcurrants? Try my easy blackcurrant coulis recipe next!

    Jump to:
    • ✔️ Why you'll love this recipe!
    • What are blackcurrants?
    • 🛒 Ingredient notes
    • 🔪 Instructions
    • 💭 Expert tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ Frequently asked questions
    • 😋 More loaf cake recipes
    • Recipe

    ✔️ Why you'll love this recipe!

    • An easy blackcurrant recipe.
    • Uses fresh or frozen blackcurrants.
    • Moist and fluffy loaf cake.
    • Freezer-friendly.

    What are blackcurrants?

    Blackcurrants are small berries that grow on bushes. When blackcurrants are ripe and ready for harvesting they have a very dark blue-purple colour, almost verging on black. They are tart, tangy, and sour, and usually need to be sweetened with sugar or honey before eating.

    🛒 Ingredient notes

    Ingredients for blackcurrant loaf cake.
    • Blackcurrants - finding fresh blackcurrants can be a bit of a challenge. If you're not lucky enough to have blackcurrant bushes in your garden or allotment, seek out frozen blackcurrants from farm shops (often sold loose in the freezer section) or try large supermarkets.
    • Plain Flour - one tablespoon is needed to coat the blackcurrants before they are added to the cake mixture.
    • Butter - unsalted butter which has been softened.
    • Sugar - white caster sugar or granulated sugar can be used.
    • Eggs - 4 large eggs at room temperature.
    • Lemon - use an unwaxed lemon if possible as you need the zest for the cake batter.
    • Flour - self-raising flour, or use plain flour with 1 teaspoon of baking powder added.
    • Ground Almonds - if you don't want to use ground almonds, swap for more flour or desiccated coconut.
    • The lemon drizzle is made by mixing caster sugar with fresh lemon juice.

    🔪 Instructions

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: Coat the blackcurrants in plain flour and shake until every one is coated.

    Two: In a large mixing bowl cream together the butter and sugar with a wooden spoon until pale and fluffy.

    Three: Beat in the eggs.

    Four: Fold in the flour, lemon zest, and ground almonds.

    Five: Spoon half the cake mixture into the loaf tin.

    Six: Fold the flour-coated blackcurrants through the remaining half of the mixture and spoon into the loaf tin.

    Seven: Bake for 1 hour 10 minutes. Cover with foil after 50 minutes to prevent the top of the cake from burning.

    Eight: Mix together the caster and lemon juice for the drizzle and spoon over the cake as soon as it comes out of the oven.

    Nine: Allow the cake to cool in the tin. Run a round-edged knife between the cake and the tin and carefully remove to a cake plate.

    Step-by-step photo instructions collage for making blackcurrant cake.

    💭 Expert tips

    • If you're using freshly picked blackcurrants, first remove the stems, then place them in a colander and wash them under cold running water to get rid of dirt and insects. Pat dry with a paper towel.
    • Help prevent the blackcurrants from sinking to the bottom of the cake by first coating them with a little bit of plain flour, and then folding them into only half of the cake batter (spoon the other half without the blackcurrants into the loaf tin first). Don't worry if most of your blackcurrants sink though, it will still taste great!
    • Make sure all of your ingredients are at room temperature before starting the recipe, especially the eggs. This will help achieve a light fluffy texture to the cake.
    • Fold the flour carefully into the cake mixture rather than beating it in and losing all of the air.
    • Don't skip lining the tin. It will prevent the cake from sticking and burning!

    🍴 Serving suggestions

    Serve the blackcurrant cake for Afternoon tea, pack slices into lunchboxes, or take on summer picnics. I've also been known to eat it for breakfast with Greek yogurt!

    It's a delicious dessert with ice cream (try my easy no churn honeycomb ice cream recipe!), or whipped cream.

    A slice of blackcurrant loaf cake.

    📖 Variations

    • Swap the lemon zest for vanilla extract.
    • Use other berries such as raspberries, blueberries, or blackberries (you might want to check out my blackberry loaf cake).
    • Top the cake with a crumble topping rather than a lemon drizzle.
    • Add a handful of chopped nuts to the cake batter. Pecans or walnuts would work well.
    • Fold in white chocolate chunks. Sweet white chocolate pairs nicely with the tart fruity black currants.

    🥡 Storage

    Store: The cake should be stored in an airtight container or cake tin. It will keep for up to 5 days.

    Freeze: Allow the cake to cool, wrap in two layers of foil, and freeze for up to 3 months. Defrost at room temperature before slicing and serving.

    Slices of blackcurrant cake.

    ❓ Frequently asked questions

    Are blackcurrants healthy?

    Blackcurrants are high in antioxidants, especially vitamin C, which can help to give your immune system a boost, allowing your body to fight infection and viruses more effectively.

    Did you know blackcurrants carry four times the amount of vitamin C as oranges, and double the amount of antioxidants as blueberries!

    What can I make with blackcurrants?

    Here are a few ideas!
    1. Blackcurrant coulis
    2. Blackcurrant muffins
    3. Blackcurrant cordial
    4. Cassis
    5. Cheesecake
    5. Compote
    6. Jam
    7. Cake
    8. Blackcurrant crumble

    When are blackcurrants in season?

    Blackcurrants ripen by the time summer starts, so you can harvest them from your garden between June and August. They are at their best in July!

    😋 More loaf cake recipes

    • Lime and Coconut Loaf Cake
    • Marzipan Loaf Cake
    • Lemon Curd Loaf Cake
    • Madeira Loaf Cake
    • Golden Syrup Loaf Cake
    Blackcurrant cake with a lemon drizzle topping.

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    Recipe

    Blackcurrant loaf cake with a slice cut off.
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    5 from 2 votes

    Easy Blackcurrant Cake

    An easy blackcurrant cake with a sweet and zingy lemon drizzle! Make the loaf cake with fresh or frozen blackcurrants.
    Course Baking, Cake
    Cuisine British
    Keyword blackcurrant cake, blackcurrant loaf cake
    Prep Time 10 minutes
    Cook Time 1 hour 10 minutes
    Total Time 1 hour 20 minutes
    Servings 10
    Calories 403kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Kitchen Scales
    • Mixing Bowl
    • Wooden Spoon
    • 2lb Loaf Tin
    • Baking Paper

    Ingredients

    Metric - US Customary
    • 175 g Blackcurrants stems removed, washed & dried
    • 1 tablespoon Plain Flour
    • 225 g Unsalted Butter
    • 225 g Caster Sugar
    • 4 Eggs large
    • 200 g Self Raising Flour
    • 30 g Ground Almonds
    • 1 Lemon zest only

    For the lemon drizzle

    • 60 g Caster Sugar
    • 1-2 tablespoon Lemon Juice

    Instructions

    • Preheat the oven to 180°c (160 fan/ Gas 4/ 350F) and grease and line a 2lb loaf tin with non stick baking parchment.
    • Coat the blackcurrants in plain flour and shake until every one is coated.
      175 g Blackcurrants, 1 tablespoon Plain Flour
    • In a large mixing bowl cream together the butter and sugar with a wooden spoon until pale and fluffy.
      225 g Unsalted Butter, 225 g Caster Sugar
    • Beat in the eggs.
      4 Eggs
    • Fold in the flour, ground almonds and lemon zest.
      200 g Self Raising Flour, 30 g Ground Almonds, 1 Lemon
    • Spoon half the cake mixture into the loaf tin.
    • Fold the flour-coated blackcurrants through the remaining half of the mixture and spoon into the loaf tin.
    • Bake for 1 hour 10 minutes. Cover with foil after 50 minutes to prevent the top of the cake from burning.
    • Mix together the caster and lemon juice for the drizzle and spoon over the cake as soon as it comes out of the oven.
      60 g Caster Sugar, 1-2 tablespoon Lemon Juice
    • Allow the cake to cool in the tin. Run a round-edged knife between the cake and the tin and carefully remove to a cake plate.

    Notes

    Expert Tips:
    • If you're using freshly picked blackcurrants, first remove the stems, then place them in a colander and wash them under cold running water to get rid of dirt and insects. Pat dry with a paper towel.
    • Help prevent the blackcurrants from sinking to the bottom of the cake by first coating them with a little bit of plain flour, and then folding them into only half of the cake batter (spoon the other half without the blackcurrants into the loaf tin first). Don't worry if most of your blackcurrants sink though, it will still taste great!
    • Make sure all of your ingredients are at room temperature before starting the recipe, especially the eggs. This will help achieve a light fluffy texture to the cake.
     
    Variations:
    • Swap the lemon zest for vanilla extract.
    • Use other berries such as raspberries, blueberries, or blackberries (you might want to check out my blackberry loaf cake).
    • Top the cake with a crumble topping rather than a lemon drizzle.
    • Add a handful of chopped nuts to the cake batter. Pecans or walnuts would work well.
    • Fold in white chocolate chunks. Sweet white chocolate pairs nicely with the tart fruity black currants.
     
    Storage:
    Store: The cake should be stored in an airtight container or cake tin. It will keep for up to 5 days.
    Freeze: Allow the cake to cool, wrap in two layers of foil, and freeze for up to 3 months. Defrost at room temperature before slicing and serving.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Easy Blackcurrant Cake
    Amount per Serving
    Calories
    403
    % Daily Value*
    Fat
     
    22
    g
    34
    %
    Saturated Fat
     
    12
    g
    75
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    114
    mg
    38
    %
    Sodium
     
    29
    mg
    1
    %
    Potassium
     
    124
    mg
    4
    %
    Carbohydrates
     
    48
    g
    16
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    29
    g
    32
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    700
    IU
    14
    %
    Vitamin C
     
    38
    mg
    46
    %
    Calcium
     
    37
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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