Black Currant Drizzle Cake
A delicious cake that is just right for taking on a picnic, or for a garden party or for just because!! Makes one 2 pound loaf.
1 Picture
Ingredients
- 6 ounces of very soft butter (3/4 cup)
- 6 ounces golden caster sugar (3/4 cup)
- 9 ounces self raising flour (1 1/2 cups) sifted
- 2 large free range eggs
- 2 tsp pure vanilla
- 6 ounces of black currants (about 2 cups)
- 5 ounces granulated sugar (3/4 cup)
- 2 TBS of fresh lemon juice
Details
Level of difficulty Average
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 180°C/350°F/ gas mark 4. Butter a 2 pound loaf tin and line with baking parchment, allowing the ends to drape over for easy removal.
Step 2
Put the butter, caster sugar, flour, eggs and vanilla into a large bowl. Beat together with an electric whisk until pale and creamy, about 5 minutes.
Step 3
Spread one third of the batter into the prepared pan. Sprinkle with 1/3 of the black currants.
Step 4
Dot another 1/3 of the batter over top of the currants. Spread over carefully. Sprinkle another 1/3 of the black currants over top.
Step 5
Finally, spread with the remaining batter, reserving the remainder of the currants for after.
Step 6
Place into the heated oven and bake for about one hour, until risen and a skewer inserted in the centre comes out clean. Remove from the oven.
Step 7
Place the remainder of the currants in a bowl along with the granulated sugar.
Step 8
Add the lemon juice and stir in with a fork, lightly mashing the fruit just a bit.
Step 9
Take a skewer and poke holes all into the top of the cake.
Step 10
Spoon the fruit, sugar and juice mixture over top evenly. Allow to cool completely before removing from the pan. The top should be set and crisp.
Cut into slices to serve.
Eat within a few days (So NOT a problem!!)
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