Black Currant Cake

About:

Black currant cake is an adaptation of black currant jelly cake, which I served once upon a time at the occasional cookery class I ran in Finsbury Park
It was, of course, based on an existing recipe, but it featured various other ingredients I added, such as cardamom and glace cherries.

Ingredients:

This time around, I did use the black currant jelly, the whole blackberry jam, and the black currant pieces of cake.
But I used baking powder, rather than the leavening from baking powder and flour and the result was, indeed, a lovely cake, which was slightly drier than the jelly, rather like a bruise.

Instructions:

Black currant cake, with cream cheese frosting. And maybe all the cake you’ll ever need in Trichy.

Heat oven to 350°F. Grease a 9×5-inch pan with butter or gaffers or peanut butter. Sift flour, baking powder, and baking soda into a mixing bowl. Beat eggs with a fork. Beat in orange zest and juice. In a separate bowl, combine brown sugar, baking powder, cocoa, currants, and vanilla. Slowly blend dry ingredients into the wet, scraping the bowl for the last few tablespoons of liquid to ensure the ingredients are fully incorporated.

Grease a 9×5-inch pan and place the batter in the pan. Bake 30-40 minutes or until a toothpick comes out clean.

Let the cake cool in the pan. Once the cake has cooled, dust with powdered sugar. Frost with cream cheese frosting.

Cheers!

Also, if you like those fresh blackberry recipes, you’ll love my homemade blackberry muffins. They are so easy and moist!