It is the time of gluts - for allotment gardeners at least. So this simple, simply delicious cake is an excellent way to use just some of the blackcurrants weighing the branches of our bush to the ground. If you can get hold of them from a greengrocer, of course, those will also repay the little effort involved. Even those professing that blackcurrants are yuck, will be happy to eat this as a dessert or later as a teatime treat, even as breakfast with coffee.
Blackcurrant Cake
4 oz plain flour
4 oz sugar
2 oz butter from the fridge
1 egg
7 oz blackcurrants
- Rub the butter into the flour, add the sugar and mix to a sticky dough with the beaten egg.
- Now fold in the fruit, using your hands so the currants don't break up.
- It is nothing like a traditional sponge mixture but worry not.
- Don't use a cake tin for this. You need a metal or Pyrex dish approx 20cm/7ins in across. Grease it well. Spread the mixture out lightly.
Bake No 150/4 for 45 to 50 mins till your cake skewer comes out clean.
Let it cool. Eat with cream for pudding or just as it is for teatime or breakfast.
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