Beautifully British Blackcurrant Cake and Crumble Slices
Blackcurrants are bang in season at the moment and due to the warm summer we've had, a friend of my mum has had a bumper crop. The long and short of this is that I have ended up with 2 kilos of blackcurrants to mess around with.
So this is the first of three blackcurrant recipes that I came up with. It's basically everything a Brit looks for in a pudding - a crumble top, homemade jam and a layer of sponge cake on the bottom. (Don't be intimidated by making your own jam, especially since this method is almost instant and involves throwing things into a pan!)
This gorgeous tray-bake is brilliant with a cup of tea or even better warmed up and covered in custard and/or ice cream!
Beautifully British Blackcurrant Cake and Crumble Slices
Makes 12
.jpeg)
For the berry filling:
200g/7oz blackcurrants (although all berries work well)
50g/2oz caster sugar
2 tbsp cornflour For the crumble topping: 110g/4oz plain flour
70g/2½oz cold unsalted butter, cut into smallish cubes
30g/1oz caster sugar For the cake: 220g/8oz plain flour
¾ tsp baking powder
1 tsp ginger
50g/2oz ground almonds
200g/7oz caster sugar
80g/3oz butter, melted
2 free-range eggs 3 tbsp milk
Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in).
In a saucepan combine the fruit with 50ml/2fl oz water. Bring the fruit just to the boil, reduce the heat and simmer for 2-3 minutes. Meanwhile in a mixing bowl combine the caster sugar with the cornflour. Stir into the fruit and continue to cook for 2-3 minutes, stirring frequently, until the mixture is thick and jammy. Set aside to cool.
For the crumble topping, add the flour to a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs and no large lumps of butter are left. Stir in the sugar and set aside.
For the cake, in a large mixing bowl, sift together the flour, baking powder and cinnamon. Stir in the ground almonds until thoroughly combined.
In another bowl beat together the sugar with the melted butter, eggs, yoghurt and milk mixture until thoroughly mixed. Stir into the flour mixture just to combine. Don’t overmix it, but watch out for big lumps of unmixed flour. Spoon two-thirds of the mixture into the lined tin, gently spreading out evenly to the corners. Spoon the cooled fruit mixture evenly over the top.
Using a teaspoon, dot the remaining cake batter evenly on top of the fruit. This will not cover the entire cake, but make little hillocks with gaps in between. Sprinkle the crumble mixture over the top, filling in all the gaps to cover the fruit.
Bake in the oven for 45-50 minutes, until the crumble topping is golden-brown. Allow to cool for ten minutes in the tin, then transfer the cake in its paper to a cooling rack. Once cooled, cut into slices and serve either warm, at room temperature or hot.
So this is the first of three blackcurrant recipes that I came up with. It's basically everything a Brit looks for in a pudding - a crumble top, homemade jam and a layer of sponge cake on the bottom. (Don't be intimidated by making your own jam, especially since this method is almost instant and involves throwing things into a pan!)
This gorgeous tray-bake is brilliant with a cup of tea or even better warmed up and covered in custard and/or ice cream!
Beautifully British Blackcurrant Cake and Crumble Slices
Makes 12
.jpeg)
For the berry filling:
200g/7oz blackcurrants (although all berries work well)
2 tbsp cornflour
70g/2½oz cold unsalted butter, cut into smallish cubes
30g/1oz caster sugar
¾ tsp baking powder
1 tsp ginger
50g/2oz ground almonds
200g/7oz caster sugar
80g/3oz butter, melted
2 free-range eggs
For the crumble topping, add the flour to a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs and no large lumps of butter are left. Stir in the sugar and set aside.
For the cake, in a large mixing bowl, sift together the flour, baking powder and cinnamon. Stir in the ground almonds until thoroughly combined.
In another bowl beat together the sugar with the melted butter, eggs, yoghurt and milk mixture until thoroughly mixed. Stir into the flour mixture just to combine. Don’t overmix it, but watch out for big lumps of unmixed flour. Spoon two-thirds of the mixture into the lined tin, gently spreading out evenly to the corners. Spoon the cooled fruit mixture evenly over the top.
Using a teaspoon, dot the remaining cake batter evenly on top of the fruit. This will not cover the entire cake, but make little hillocks with gaps in between. Sprinkle the crumble mixture over the top, filling in all the gaps to cover the fruit.
Bake in the oven for 45-50 minutes, until the crumble topping is golden-brown. Allow to cool for ten minutes in the tin, then transfer the cake in its paper to a cooling rack. Once cooled, cut into slices and serve either warm, at room temperature or hot.
Comments
Post a Comment