Currant cake tastes summery, fruity and tart! This blackcurrant cake recipe is one of the classics in the berry season, because it is perfect for the coffee table on warm days. The blackcurrants in particular cut a grand figure in this cake.
Juicy and fruity: the Blackcurrant Cake is the hit at every summer breakfast.
What pairs well with black currants?
Black currants have a tart, slightly sweet flavor and are often used in jams, jellies, and syrups. They can also be used in savory dishes, such as sauces and marinades. Here are a few ideas for pairings with black currants:
- Sweet dishes: Black currants can be used to add flavor and tartness to cakes, pies, tarts, and other sweet desserts. They can also be used to make fruit compotes and served over ice cream or yogurt.
- Savory dishes: Black currants can be used to add depth and flavor to sauces, marinades, and vinaigrettes for meat, poultry, and game. They can also be used in chutneys and relishes to serve with cheese and crackers.
- Beverages: Black currants can be used to add flavor to cocktails, such as gin fizzes and champagne cocktails. They can also be used to make cordials and syrups to add to soda water or cocktails.
Overall, black currants pair well with sweet and savory dishes, as well as with a variety of beverages.
How does black currant cake taste like?
Black currant cake is a type of cake that is made with black currants, which are small, tart berries that are native to Europe. The flavor of black currants is often described as a combination of sweet and tart, with a fruity and slightly floral taste.
When used in a cake, black currants can add a distinctive flavor and a burst of juicy fruitiness. The flavor of a black currant cake will depend on the other ingredients used in the recipe, as well as the balance of sweet and tart flavors. Some black currant cakes may be more tart and fruity, while others may be sweeter and more balanced. In general, black currant cakes are likely to have a complex and sophisticated flavor that is both sweet and tangy.
How do you stop currants from sinking in a cake?
There are a few techniques you can try to help prevent currants (or other small, dried fruit) from sinking to the bottom of your cake while it is baking:
- Coat the currants in flour: Before adding the currants to the batter, toss them in a small amount of flour. This will help to give them some extra weight and help them stay suspended in the batter while the cake bakes.
- Fold the currants into the batter gently: Be careful not to overmix the batter once you add the currants. Gently fold them in to help prevent them from sinking.
- Place the currants on top of the batter: If you are using a recipe that does not call for the currants to be mixed into the batter, you can try placing them on top of the batter before baking. This can help to keep them from sinking to the bottom of the cake.
- Use a larger size of currant: If you are using small currants, you may want to try using a larger size of currant, such as a dried cranberry or a dried cherry. These larger fruits are less likely to sink in the batter.
- Bake the cake in a springform pan: Using a springform pan can help to keep the currants in place, as the sides of the pan can be removed after the cake has finished baking. This can help to prevent the currants from sinking to the bottom of the cake while it is baking.
Overall, it is important to be gentle when mixing the currants into the batter and to avoid overmixing, as this can cause them to sink.
What is black currant cake made of?
Black currant cake is typically made with a combination of flour, sugar, butter, eggs, and black currants. The specific ingredients and proportions will vary depending on the recipe, but here is a general outline of how a black currant cake is typically made:
- Flour: Black currant cake is typically made with all-purpose flour or a combination of all-purpose and whole wheat flour. The flour provides structure and helps to bind the other ingredients together.
- Sugar: Sugar is used to sweeten the cake and help it rise. The amount of sugar used will depend on the sweetness of the black currants and the desired level of sweetness in the finished cake.
- Butter: Butter is used to add richness and flavor to the cake. It is typically creamed with the sugar until it is light and fluffy before being added to the batter.
- Eggs: Eggs provide structure and lift to the cake, and they also contribute to the flavor.
- Black currants: Fresh or frozen black currants are used to add flavor and moisture to the cake. They can be incorporated into the batter or used as a topping or filling.
Other ingredients that may be used in a black currant cake include baking powder or baking soda (to help the cake rise), vanilla extract (for flavor), and salt (to balance the sweetness). Some recipes may also include additional flavorings, such as lemon zest or spices, to enhance the flavor of the black currants.
Why do currants sink to the bottom of a cake?
There are a few reasons why currants (or any other type of fruit) might sink to the bottom of a cake:
- The fruit is not evenly distributed in the batter: If the fruit is not evenly distributed in the batter, it may tend to sink to the bottom of the cake as it bakes. To prevent this, you can try stirring the fruit gently into the batter before baking, or you can sprinkle it over the top of the batter and gently press it down into the batter before baking.
- The batter is too heavy: If the batter is too heavy or dense, the fruit may sink to the bottom as the cake bakes. This can be caused by using too much flour or not enough liquid in the batter. To prevent this, make sure to measure the ingredients accurately and follow the recipe closely.
- The oven temperature is too low: If the oven temperature is too low, the cake may take longer to bake, which can cause the fruit to sink to the bottom. Make sure to preheat the oven to the correct temperature and use an oven thermometer to verify the temperature if necessary.
- The fruit is too heavy: If the fruit is particularly heavy, it may sink to the bottom of the cake as it bakes, especially if it is not well incorporated into the batter. To prevent this, you can try coating the fruit in a small amount of flour before adding it to the batter. This will help to “anchor” the fruit in place and prevent it from sinking.
By following these tips, you should be able to prevent the currants (or other fruit) from sinking to the bottom of your cake.
Does black currant raise blood pressure?
There is some evidence to suggest that black currants may have a positive effect on blood pressure. Black currants are a good source of antioxidants, including anthocyanins, which are plant pigments that have been shown to have anti-inflammatory and vasodilatory effects. These effects may help to relax the blood vessels and lower blood pressure.
However, it is important to note that more research is needed to fully understand the relationship between black currants and blood pressure. Additionally, it is important to maintain a healthy diet and lifestyle, including regular physical activity and limiting intake of salt and alcohol, in order to help maintain healthy blood pressure levels. It is always a good idea to consult with a healthcare professional before making any changes to your diet or taking supplements.
Ingredients for Blackcurrant Cake Recipe
150 g corn flour
50 g butter
70 g sugar
100 ml cream
30 g cornflour
70 g sugar
200 g currants, black
Prepare the dough:
- Mix soft butter with 70 g sugar.
- Gradually add the flour and the egg.
- Knead everything into a smooth dough and leave to rest in the fridge for 30 minutes.
Prepare the filling:
- Set aside 50 g currants and puree the rest with a hand blender, passing through a fine sieve until smooth.
- Stir in 2 beaten eggs, cream, starch and sugar.
Prepare the redcurrant cake:
- Roll out the pastry and fill the baking tin.
- Spread the currant filling on the pastry and scatter whole currants on top.
- Bake the currant cake in the oven for about 45 minutes.
- Leave the cake to cool and cut into pieces.
- Garnish with a few mint leaves and enjoy.
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