Sunday Tea – Blackcurrant Drizzle Cake

This is our store cupboard cake which we make in the winter and spring using blackcurrants that we have frozen from our garden the previous summer and eggs from our ducks. Duck eggs are great for baking, giving the cake a lovely golden colour. Lovely served with salmon sandwiches for Sunday Tea. The recipe is an adaptation of Darina Allen’s Lemon Crunch Cake.


Cake Mixture

  • 175g (6oz) butter
  • 175g (6oz) caster sugar
  • 2 eggs
  • 250g (9oz) self-raising flour
  • 50g (2oz) caster sugar

Blackcurrant Topping

  • 2 handfuls blackcurrants
  • 50g (2oz) sugar
  • cup of water

How to make the cake mixture

Cut up the butter and mix together with the sugar by hand until the mixture is soft and creamy.  Add the flour and then the eggs. Mix by folding together.  Line a baking tin with greaseproof paper and grease with butter. Turn the mixture into the tin, smooth the surface and bake for 30 – 40 mins.

How to make the topping

Put the blackcurrants in a small saucepan and add the water, cook gently until the fruit is soft. Remove the pan from the heat and leave to cool. When cool stir in the sugar. Push a knife into the surface of the cooked cake and pour the blackcurrant topping over the cake. Leave to infuse and enjoy.

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