Easy Blackcurrant Cake
An easy blackcurrant cake with a sweet and zingy lemon drizzle! Make the loaf cake with fresh or frozen blackcurrants.
Servings 10
Calories 403kcal
Equipment
- Kitchen Scales
- Mixing Bowl
- Wooden Spoon
- 2lb Loaf Tin
- Baking Paper
Ingredients
- 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.
- 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.
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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