This is a lovely cake, just as good eaten cold with coffee or served warm as a dessert with ice cream.
This recipe also works well with gooseberries – just replace the blackcurrants with the same quantity of gooseberries.
- 12 oz self-raising flour
- 1 ½ tsp baking powder
- 6 oz Muscovado sugar
- Grated rind of 1 lemon
- 6 oz margarine or butter, melted
- 2 eggs, beaten
- 6 tbsp milk
- 1 lb blackcurrants, topped and tailed
- Sprinkling of Demerara sugar
- Grease an 8” loose-bottomed tin. Heat the oven to 180*C / 375*F / Gas mark 4.
- Put all ingredients (except fruit and Demerara sugar) into a bowl and mix.
- Put half of the cake mixture into the tin, and spread it out.
- Add the blackcurrants on top, evenly spread across the cake mixture.
- Spoon the remaining cake mixture on top of the currants. Sprinkle the Demerara sugar on top.
- Bake for 1 hr 20 mins until golden brown and shrinking away from the sides of the tin.
- Serve warm with cream or custard.