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.

1. 1

   Preheat the oven to 190°C.

2. 2

   Line a standard muffin tin with 6 paper cases.

3. 3

   Sift the flour and baking powder together.

4. 4

   Cream the butter with the remaining 85 g sugar.

5. 5

   Beat the egg and vanilla with a fork, then beat into the creamed mixture.

6. 6

   Add 1/3 of the flour & baking powder mix, then follow with 1/2 the milk and repeat, then fold in the last 1/3 of the flour & baking powder.

7. 7

   Wash the blackcurrants well, removing any leaves and stalks if handpicked.

8. 8

   Dry well on kitchen roll.

9. 9

   Spoon half the cake mixture into the paper cases (approx. a heaped tsp of mixture into each one).

10. 10

    Spoon the blackcurrants on top, dividing equally amongst the cases, then sprinkle over a teaspoon of caster sugar.

11. 11

    Spoon the rest of cake mixture on top of the fruit, then finish with a little extra sugar.

12. 12

    Bake for 20 minutes.

13. 13

    Remove from the oven and leave to cool on a wire rack for 15 minutes then enjoy warm or leave to cool completely.