The Black Currant Cake, a delightful and simple summer dessert, is sure to impress your guests with its tart flavor and rustic appearance. Whether you’re a seasoned baker or a beginner, you can create this cake using just six ingredients.
The recipe involves making a jam with currants, sugar, and water, and then using it to top a butter cake that is baked in the oven.The result is a creamy and rich cake that is perfect for any occasion.So why not try making a black currant cake today and impress your friends and family with your baking skills?
Key Black Currant Cake Ingredients & Why
Black Currants
The star ingredient in black currant cake, these berries are known for their unique, robust flavor and high nutritional value, boasting antioxidants, Vitamin C, and Polyphenols.
Flour
A cake’s essential structural component, black currant cake recipes call for self-raising or all-purpose flour, providing the necessary framework for the cake to rise.
Butter
Commonly found in black currant cake recipes, butter not only imparts flavor but also lends moisture to the cake.
An essential binding and enriching agent in most black currant cake recipes, eggs enhance both moisture and richness.
Sugar
Used to sweeten the cake and counterbalance the tartness of black currants, you can choose from various sugar types, including caster sugar, granulated sugar, golden sugar, or light brown sugar.
Lemon Juice
In some recipes, a dash of lemon juice is added to preserve the vibrant purple hue of the black currants in the cake’s topping.
For added flavor and texture, some recipes incorporate ground almonds.
Sour Cream
Enhancing moisture and richness in select recipes, sour cream is a valuable ingredient in black currant cakes
How Do You Make The Best Black Currant Cake?
- Preheat the oven to 150C for 10 minutes.
- Prepare the baking tin and line it with greaseproof paper if needed.
- Cream the butter and sugar thoroughly.
- Gradually add beaten eggs and flour, beating well.
- Gently fold in the black currants.
- Pour the mixture into the cake tin.
- Bake for 40 minutes and check for doneness with a knife.
- Once the knife comes out clean, remove the cake from the oven and place it on a cake rack to cool.
- Slice the cake into two layers.
- Apply a sugar water syrup and top with whipped cream.
Pro Tips For Making Black Currant Cake Recipe
- Fresh black currants for the best flavor, or substitute with frozen.
- For precise results, use a kitchen scale to measure ingredients.
- Allow butter to soften at room temperature.
- Coat black currants in flour to prevent sinking in the batter.
- Emulsify room temperature eggs for a tender sponge.
- Use room temperature, unsalted butter for a lighter texture.
- Choose an 8-inch cake tin for specific recipes like the upside-down blackcurrant cake.
- Cool the cake briefly in the springform before transferring to a wire rack.
- Serve black currant cake warm with vanilla ice cream or whipped cream or dust with icing sugar at room temperature.
How to Store Black Currant Cake
- Store the black currant cake at room temperature for a few days, wrapped in a clean kitchen towel or an airtight container.
- For extended storage, refrigerate the cake in an airtight container for up to 3 days.
- To preserve the cake even longer, freeze it. Wrap the whole cake in two layers of plastic and aluminum foil for up to a month in the freezer. When ready to enjoy, thaw the cake for one to two hours if frozen whole. If pre-sliced, each piece retains its flavor and texture upon thawing.
Can You Freeze Black Currant Cake?
Freezing black currant cake is easy. Wrap the whole cake in cling film and aluminum foil, or open-freeze slices. When you’re ready to enjoy it, defrost at room temperature.
Frequently Asked Questions About Black Currant Cake
How should I serve black currant cake?
This cake is a delightful blackcurrant dessert when served warm, but it’s also a great option to enjoy cold with tea.
Are blackcurrants healthy?
Blackcurrants are a nutritious and antioxidant-rich option for the health-conscious. Yet, in popular recipes such as black currant cake, excessive sugar and unhealthy fats are frequently used. Therefore, it’s wise to savor them in moderation.
Can I use dried blackcurrants in black currant cake?
Incorporate dried blackcurrants into your black currant cake, but ensure you soak them beforehand for optimal flavor.
Black Currant Cake Recipe
Ingredients
- 2 cups self-raising flour
- 3/4 th cup caster sugar
- 150gm softened butter
- 4 eggs (beaten)
- 10pc washed and dried blackcurrants
- For icing :- 4-5 tablespoons of neutral jelly
- 3-4 tablespoons of blackcurrant crush
- Pink and royal blue colour 1/4teaspoon each (just to mix with jelly so as to make colour of black currant)
- Sugar water syrup 1 tablespoon each to be put in divided layers of cake
- Green food colour for making leaves 1/4 teaspoon
- Whipped cream 1 small bowl
Instructions
- Preheat the oven to 150C for 10 minutes.
- Prepare the baking tin and, if needed, line it with greaseproof paper.
- Cream the butter and sugar thoroughly.
- Gradually add beaten eggs and flour, beating well after each addition.
- Gently fold in the black currants.
- Pour the mixture into the cake tin.
- Bake for 40 minutes and test with a knife to ensure it's cooked.
- Once the knife comes out clean, remove the cake from the oven and place it on a cake rack to cool.
- Cut the cake into two layers.
- Apply sugar water syrup and whipped cream on top for a delicious finish.
