It’s a delicate, soft and wonderful cake, packed with buttery crumble and juicy blackcurrants. Light and refreshing, it stays fresh for days. Sadly, blackcurrant season is so short…
Ingredients for the cake:
- 140 g butter
- 220 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract or 8 g vanillin sugar
- 330 g plain flour
- 2 tsp baking powder
- 125 ml milk
- 125 ml soured cream
- 500 g blackcurrants, fresh or frozen
All ingredients should be at room temperature.
In a mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition until fully combined. Add the vanilla extract and mix to combine. Add the sifted plain flour and baking powder, followed by the milk and sour cream. Fold gently with a spatula until just combined.
Line a 23 × 33 cm baking tin with baking paper. Pour in the cake batter and level the surface. Scatter the blackcurrants evenly over the top, then sprinkle the crumble evenly over the fruit.
Bake at 170°C for about 45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.
Ingredients for the crumble:
- 75 g butter, melted
- 150 g plain flour
- 75 g sugar
Place all the ingredients in a bowl and rub them together with your fingertips until the mixture resembles coarse crumbs.
Enjoy!
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