The redcurrant bush on our allotment was bowed down by fruit this year, long strings of jewel like berries which we ate, gave away, stewed with rhubarb, ate again dipped in sugar or sprinkled on yoghurt and cereal bowls for breakfast. And there is still a large bag in the freezer! They are full of vitamin C and fibre but cooked on their own leave seeds in your teeth. So pureed is the best way of cooking them - you can make a simple sauce for ice cream, for instance.
This cake is my mother's recipe. I remember being embarrassed at some awkward teen age that, in our house, visitors were given such exotic tea time delights! Mum has lost the recipe but a cousin remarked that she still makes it. I was so pleased to be sent a copy of the original,handwritten version. It is bit fiddly but a wonderful way of using redcurrants if you happen to be like us, overflowing with them.
Redcurrant Cake from Granny Joan
Loose bottomed cake tin about 7/ 8 ins
Oven at 180/No 5
Pastry
6oz SR flour
3oz caster sugar
3oz margarine - I used butter
A few drops of vanilla essence
1 egg
Blend these into a soft but not sticky pastry, using your fingers in a bowl or the processor. Add a tiny splash of milk if necessary. Leave to cool in the fridge
Filling
A generous pound of redcurrants
Sugar to taste and arrowroot to thicken
Stew the fruit with a minimum of water till soft. Push through a sieve and sweeten. But leave tart to contrast with the sweet pastry.
Return to saucepan to thicken with arrowroot,following instructions on packet. You should have about 3/4 pint juice and it needs to be thick, but not too gooey. You can always reheat and add water and arrowroot again. Leave to cool. Ideally make the day before.
Divide pastry into three. Roll 2 portions into rounds slightly larger than the base of your round cake tin. Roll out the third into a rough square about 1& 1/2 inches wide. The pastry should be as thin as possible. It will be a bit difficult to handle but patches easily so don't worry if it breaks - keep bits for patching it up.
Put one round in the tin.Bake for 15 mins till firm. Check there are no holes.
Cool.
Put strips of pastry around the sides pressing to join with the base.Pour in the cold puree. smooth level, add the other round. Trim the side edges to make a join, sealing with the back of a knife.
Bake til evenly brown, 30 mins approx.
Take out of the tin when cool and put in the fridge to set. Dust with icing sugar. Best eaten the next day and keeps for several. Eat as a dessert or an exotic teatime treat!
This cake is my mother's recipe. I remember being embarrassed at some awkward teen age that, in our house, visitors were given such exotic tea time delights! Mum has lost the recipe but a cousin remarked that she still makes it. I was so pleased to be sent a copy of the original,handwritten version. It is bit fiddly but a wonderful way of using redcurrants if you happen to be like us, overflowing with them.
Redcurrant Cake from Granny Joan
Loose bottomed cake tin about 7/ 8 ins
Oven at 180/No 5
Pastry
6oz SR flour
3oz caster sugar
3oz margarine - I used butter
A few drops of vanilla essence
1 egg
Blend these into a soft but not sticky pastry, using your fingers in a bowl or the processor. Add a tiny splash of milk if necessary. Leave to cool in the fridge
Filling
A generous pound of redcurrants
Sugar to taste and arrowroot to thicken
Stew the fruit with a minimum of water till soft. Push through a sieve and sweeten. But leave tart to contrast with the sweet pastry.
Return to saucepan to thicken with arrowroot,following instructions on packet. You should have about 3/4 pint juice and it needs to be thick, but not too gooey. You can always reheat and add water and arrowroot again. Leave to cool. Ideally make the day before.
Divide pastry into three. Roll 2 portions into rounds slightly larger than the base of your round cake tin. Roll out the third into a rough square about 1& 1/2 inches wide. The pastry should be as thin as possible. It will be a bit difficult to handle but patches easily so don't worry if it breaks - keep bits for patching it up.
Put one round in the tin.Bake for 15 mins till firm. Check there are no holes.
Cool.
Put strips of pastry around the sides pressing to join with the base.Pour in the cold puree. smooth level, add the other round. Trim the side edges to make a join, sealing with the back of a knife.
Bake til evenly brown, 30 mins approx.
Take out of the tin when cool and put in the fridge to set. Dust with icing sugar. Best eaten the next day and keeps for several. Eat as a dessert or an exotic teatime treat!
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