March 12, 2012

Blackcurrant and Almond Cake

a light and delicious treat

By In Recipes
Through the year I receive, most gratefully, a steady stream of fresh ingredients from a an old, retired chap. I’ve never inquired but as I understand it his wife died sometime ago, he must be in his early 80’s bless him and spends hours in his large garden. Cysathiums are his joy with a large section of his garden (about the size of my ex-allotment!) taken up with them. But there is a sizeable vegetable patch and various closhes. A cucumber was retrieved from one the other day “I’m not a fan” he told me, “although my daughter is… take this one”. It was a sizeable thing. The last slices ended up in a G&T just last night. I’ve been promised some French beans next week.

Across the road another retiree has jammed her garden with all manner of plants. She went through a whole range of interesting sounding tomato varieties with me earlier in the year just after the seeds went into pots. I’ve been promised some of these too. Last year an Uncle Bens sauce jar was left out for me – contents? homemade blackcurrant jam. Delicious on toast.

I thought I should replicate their generosity and kindness with a little gift of my own. So I baked two of these Blackcurrant and Almond cakes using the homemade blackcurrant jam. I just hope they like almonds…

Blackcurrant and Almond Cake

Blackcurrant and Almond Cake

Blackcurrant and Almond Cake Recipe

Blackcurrant and Almond Cake
A light tea-time cake made a little more indulgent when served with cream
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Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Ingredients
  1. 150g self-raising flour
  2. 100g ground almonds
  3. 175g softened butter
  4. 150g caster sugar
  5. 2 medium eggs
  6. 4 tbsp milk
  7. 150g Blackcurrant Jam
  8. 25g flaked almonds
Instructions
  1. Oven to 160C. Butter and line a 900g loaf tin with baking parchement.
  2. Mix the flour and ground almonds together along with the butter, sugar, eggs and milk. Mix until light and fluffy.
  3. Spoon half the mixture into the lined tin. Spoon over the jam and top with the remaining cake mix. Scatter over the flaked almonds.
  4. Bake for a little over an hour until a skewer comes out clean.
  5. Serve with cream or crème fraiche.
Notes
  1. A few drops of almond essence or vanilla extract could be added to the ingredients while mixing.
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Blackcurrant and Almond Cake

Blackcurrant and Almond Cake

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2 Comments
  1. Jeanne @ CookSister! March 12, 2012

    Mmmm, looks like just the ticket for a Sunday afternoon curled up in front of the TV – and love that knife! Prop envy…

    Reply
  2. Aiste May 7, 2016

    I love this cake! I am probably not the best at making cakes, but this one is easy to make and the taste is just wonderful. Not too sweet, not too dry. I have tried with all sorts of jam, it is as good, but sour flavour is better. Really happy finding it :).

    Reply

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