Almond And Blackcurrant Drizzle Cake

Almond and Blackcurrant Drizzle Cake


Almond and Blackcurrant Drizzle Cake
Almond and Blackcurrant Drizzle Cake


Another day, another cake? Mais oui!!


Yesterday a friend of mine came for a slice of cake and brought with her a punnet of blackcurrants that had arrived in her fruift and veg delivery box. “Ijay, these came in my box, I thought you’ll know something nice to do with them”. I had a little taste and thought, “wowww that’s tangy” and when in doubt? Bake a cake, bien sûr!


So these are her blackcurrants and they are now sitting in a rather delicious cake. You know sometimes you bake a cake and you’re like, “Ohh that nice” but this, now that’s what I call REALLY REALLY nice. If you’ve got blackcurants, oh may I introduce you to this luscious number. Bake it!





For black currant syrup:


    • A Punnet of blackcurrants, washed, topped and tailed (sorry i didn’t weigh then, I just used them as she handed it to me. I think, just guessing here, that it might be like 250g blackcurrants before topping and tailing)


    • 3 TBsp of caster sugar


For the cake:


    • Same recipe as the Lemon ‘n’ Almond cake but omit the lemon. The currants will generously provide all the tanginess you need 🙂


To make:


    • Begin by adding the currants in a pan with the sugar and heat on medium to low heat until it starts to bubble and spewing out it’s volcanic dark yummy juice.


    • Let it reduce a little, turn off the heat and let cool.


    • Now prepare the cake batter as above and when you’re ready put half of it into your tin and spoon out the currants from their juice and spread onto the batter


    • Then cover with the remaining cake batter and top with the rest of the blackcurrant balls.


    • Bake in a lined loaf tin in a 180 degrees preheated oven for 1hr and 10mins or less depending on your oven so do keep an eye on it until it bakes firm to the touch.


    • Meanwhile as the cake in the oven slightly reduce the remaining black currant juice to it’s little sticky. (you can add a tsp spoon of sugar here if you want the drizzle to be sweeter)


    • Once cooked, remove from the oven and leave to stand for about 10mins.


    • Than remove the cake, drizzle on your blackcurrant juice and let cool completely on a wire rack.


    • Sit back and enjoy that tang!! 😉 🙂



If you want a slice, you know where to find me 😉


You May Also Like

About the Author: foodie

Yoga Teacher & Great Baker