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.