Blackcurrant cakes

Soft vanilla sponge with a slightly crunchy top, filled with blackcurrants that are sweetened with a little sugar but still retain a little tartness which is a lovely contrast.



Caster Sugar (golden Or White) 50-60 G
Blackcurrants 180 G
Milk (any Kind) 120 Ml
Soft Unsalted Butter 80 G
Egg 1
Caster Sugar (golden Or White) 85 G
Vanilla Paste Or Extract 1 Tsp
Baking Powder 1 Tsp
Plain Flour 128 G

Hints 'n' Tips

* I use 'tulip cases'. If using standard paper cases, you may get 7 cakes rather than 6.

You could also make it in a 15-16 cm cake tin and bake for 25-30 minutes.

Works equally well with blackberries.


Leave a Comment:

login to leave comments
Taste Blog

The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading