We're growing our own food!
Home icon RSS icon
  • Seasonal local food recipe No 102: Blackcurrant and almond cake

    Posted on July 2nd, 2011 Trish No comments

    From Sarah Raven’s Garden Cookbook. It makes a good pudding, she says, served warm with cream, crème fraîche or Greek yoghurt. You can make it in advance and reheat it gently, covered with a piece of foil.

    Preparation and cooking: about 45 minutes

    Serves 6-8

    200g butter, plus a little more for the flan tin
    200g caster sugar
    3 eggs
    200g ground almonds
    1 tsp vanilla extract
    200g blackcurrants, topped and tailed
    icing sugar

    Preheat the oven to 180C/gas mark 4. Butter a 25cm loose-bottomed flan tin and line the base with a circle of baking parchment.

    Cream the butter and sugar in a food processor or with a hand beater until the mixture is pale. Add the eggs, one at a time, beating well and, after each addition, fold in some of the ground almonds and a few drops of vanilla extract. Put the mixture in the flan tin and scatter over the blackcurrants. Their flavour is intense, so don’t be tempted to use more fruit.

    Cook for 30 minutes until golden and just firm and, before serving, sieve over some icing sugar.

    Leave a reply