Easy Blackcurrant Cake Recipe
This delicious Blackcurrant Cake takes just minutes to prepare. The sponge is light and flavourful and packed with juicy pops of fresh blackcurrants. It makes the perfect afternoon tea cake.
Servings: 10 slices
Calories: 292kcal
Equipment
- Springform pan 20cm (8-inch) or 2lb loaf pan
Ingredients
- 115 g unsalted butter room temperature
- 150 g granulated sugar
- 2 large eggs
- 220 g plain flour (all-purpose)
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 120 ml ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 300 g fresh blackcurrants or frozen blackcurrants
- 27 g flaked almonds
- 30 g coarse turbinado sugar or Demerara sugar
Instructions
- Heat oven & prep pan: Preheat the oven to 180°C (350°F) Grease with butter a 20cm (8-inch) springform pan and line the base with parchment paper. Alternatively, use a high sided cake pan with removable base.
- Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat on medium-high, the butter and granulated sugar until pale and fluffy, about 4-5 minutes. Scrape down the base and sides of the bowl.
- Add in eggs. Add eggs one at a time, beating until fully incorporated after each addition. Again scrape down the base and sides of the bowl.
- Sift in half the dry ingredients: Sift into the mixing bowl half the flour, baking powder and salt and beat on medium speed until a few flour streaks remain.
- Add wet ingredients. Add in the sour cream and vanilla extract and beat until combined.
- Toss blackcurrants in flour then combine. Set aside a small handful of the blackcurrants to be used on the top of the cake. Toss the blackcurrants in the remaining flour until coated. Add them and the flour to the batter and fold through with a rubber spatula until a few flour streaks remain.
- Bake: Pour batter into the prepared pan and level. Add remaining blackcurrants on top of the batter. Sprinkle coarse sugar and flaked almond over the top and bake on the centre shelf for 45-50 minutes until golden brown and the sponge springs back or a toothpick inserted into the centre comes out clean. If the cake is browning too quickly then cover it in aluminium foil and continue to bake. Cool on a wire rack for ten minutes, then remove from the pan to cool.Serve warm or at room temperature.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To Store: The Blackcurrant Cake is best stored in an airtight container at room temperature for up to 3 days. After this, it can be refrigerated for another 2 days.
To freeze: Either freeze as a whole wrapped well in plastic wrap and place in an airtight container. Alternatively, slice and wrap individual slices in plastic wrap. Freeze for up to 2 months. Leave at room temperature to thaw overnight.
Tip 1: Toss the blackcurrants in flour to prevent them from sinking.
Tip 2: Don't over-mix the batter as this will overwork the gluten and lead to a chewy sponge.
Tip 3: Bake until just golden and a toothpick inserted comes out clean. Overbaking leads to a dry sponge.
Nutrition
Calories: 292kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 180mg | Potassium: 170mg | Fiber: 1g | Sugar: 16g | Vitamin A: 477IU | Vitamin C: 54mg | Calcium: 71mg | Iron: 2mg