Friday, 27 July 2012

Cassis cake

success, this is two hours later...
Our blackcurrant bushes gave some delicious fruit this year, not tons of fruit, they are just established, but the  currants were plump, round and wonderfully black. I cooked them up in a pan with just a little sugar and tried them with yoghurt, but the flavour was very strong. So I decided to try them in a cake, just stirred into a basic sponge mixture. Result? Delicious.

I lined a large tart tin, and treated it like pudding, because I knew the fruit would sink, and I thought it might be a fall-apart-a-bit kind of a cake.  It worked, because it wasn't too tall, and didn't fall apart, however in a deeper tin I don't think it would work. So stick to a big tin, or halve the quantities and use a smaller tin.

If you don't have home grown fruit, use some frozen berries.


see how the fruit sinks through the cake mix
for 10"/25cm tart tin


mugful of blackcurrants or berries 
heaped tbsp sugar

cook on low heat for around 20m, don't allow to burn

four egg sponge ingredients (it's a clue)

set at 200C

4 eggs
250g each sugar, self-raising flour, butter
1/2 tsp baking powder
tsp vanilla

I use demerera sugar

  • Mix the lot together thoroughly
  • pour mixture into lined tart tin
  • spoon fruit mixture on in five big puddles and stir through quickly with spoon handle (don't mix completely, you're just marbling the mixture)
  • cook for 30m and check
  • ready when skewer comes out clean
  • leave to cool completely before removing from tin

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