Blackcurrant and Almond Cake

In my previous post about Skye Jumble Berry Jam you’ll know I have a lot of

fruit this year, particularly Blackcurrants. After a few ideas on how to put them to good use before the rest go in the freezer I have a lovely cake recipe to share with you. Introducing you to my very easy Blackcurrant and Almond Cake, made with fresh Blackcurrants grown on the Isle of Skye.

Blackcurrant and Almond Cake

Ingredients

200g Fresh Blackcurrants
175g Caster Sugar
175g Self Raising Flour
175g Stork
100g Ground Almonds
2 large eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
Jam for filling
Icing Sugar for dusting

Method

Preheat oven to 160c fan, grease and line 2 x 20cm spring-form cake tins
Using the all in one method with either a hand or electric mixer, mix together the sugar, flour, stork, almonds, eggs, baking powder and vanilla.

Once mixed together fold in the blackcurrants very gently until evenly spread through the mixture. The cake mixture will be very stiff, much stiff than a Victoria Sponge mixture.
Adding ground almonds to this recipe tends to stop the fruit sinking.

Split the mixture evenly between the two greased tins and cook for 35-40 minutes. When cooked the top should be golden brown and springy to the touch.
Leave in the tins to cool for 10 minutes before leaving on a cooling rack.

Once cool sandwich the two cakes together with a generous layer of jam. Of course, I have used my Skye Jumble Berry Jam but any jam will do.
Next dust the top of the cake with icing sugar, and there you have it – Blackcurrant and Almond Cake.

Above all this is quick easy and serves 8-10 – enjoy!