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Black Currant Drizzle Cake

July was a hectic one. so hectic that I almost forgot to make a recipe-post for this month, shame on me!

A few month back we signed for an awesome service by Able & Cole, which basically lands a fresh box of organic goodness on our doorstep once a week. ever since than, our eating habits has improved significantly and we now consume a crazy amount of fruit, veg and other delicious organic products provided by them.
Able & Cole work directly with the best local family farmers and makers who believe that food doesn’t need lots of weird stuff added to it to make it safe, fresh and delicious. Organic farming is a holistic system that encourages biodiversity, protects the countryside and the little critters that rely on it, insists on the best animal welfare, supports local communities and promotes wellbeing. it tastes miles better too. as a consumer, these things are very important to me.

July brings to our table, or should I say box on our doorstep, a large verity of amazing summer* fruit and since today we got a handful of fresh little magic balls called blackcurrants, I couldn’t possibly resist the temptation to make a lovely cake with them!

This cake is very sour, and a little bit sweet. it has that lovely tingle to it, too. the kind of tingle that dances on the tip of your tongue for a few seconds and makes you giggle. kinda like the sour candy I used to consume religiously when I was little, it made me cry with joy and make a lemon face expressions. yes, that kind of tingle.

What you’ll need:

  • 3/4 cup of soft butter
  • 3/4 cup golden caster sugar
  • 1 1/2 cups self raising flour, sifted
  • 2 large free range eggs
  • 1/2 cup milk
  • 2 tsp pure vanilla
  • 2 cups of fresh black currants
  • 3/4 cup granulated sugar
  • 2 TBS of fresh lemon juice


Preheat the oven to 175°C.

Butter a 2 pound loaf tin and line with baking parchment, allowing the ends to drape over for easy removal.

Throw the butter, caster sugar, flour, eggs, vanilla and milk into a large bowl. Beat together with an electric whisk until pale and creamy, for about 5 minutes.

Spread one third of the batter into the prepared pan. Sprinkle with 1/3 of the black currants… dot another 1/3 of the batter over top of the currants. Spread over carefully. Sprinkle another 1/3 of the black currants over top. Finaly spread with the remaining batter, reserving the remainder of the currants for after.

Place into the oven and bake for 40-50 minuets, until risen and a skewer inserted in the centre comes out clean. Remove from the oven.

Place the remainder of the currants in a bowl along with the granulated sugar. Add the lemon juice and stir in with a fork, lightly mashing the fruit just a bit.

Take a skewer and poke holes into the top of the cake.

Spoon the fruit, sugar and juice mixture over top evenly.

Allow to cool completely before removing from the pan. The top should be set and crisp. Cut into slices to serve, bon appétit! :)

* When I say summer, I clearly mean rain & thunder storms. FUCK YEAH BRITAIN.

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