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Blackcurrant and Almond Cake

By on 19/08/2016 in
This fabulous, moist cake is great for pudding served with thick cream or chilled, sliced and popped in a basket with a flask on a picnic.
This fabulous, moist cake is great for pudding served with thick cream or chilled, sliced and popped in a basket with a flask on a picnic.
Ingredients
Instructions
  1. Preheat the oven to 180°C / gas mark 4. Lightly grease the inside of a 25cm loose-bottomed flan tin with the butter and line the base with a circle of baking parchment. A cake tin of similar dimensions well greased and lined with greaseproof will do just as well though.
  2. Warm the butter until soft then beat all the ingredients except the blackcurrants together, until smooth and combined.
  3. Put the mixture into the flan tin and scatter over the blackcurrants. Blackcurrants have a great explosive flavour so don't be tempted to use more than the recipe. You can substitute the blackcurrants for other fruits too like gooseberries, redcurrants, or raspberries.
  4. Cook for 30 minutes until golden and just firm and sieve over some icing sugar before serving.
INFORMATION
Servings people
Units

Print Recipe
Print Recipe
Servings Prep Time
8people 15minutes
Cook Time
30minutes
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