Yesterday, we made our annual trip to the local pick your own farm. A little later than our usual Summer tradition, we found we had to hunt for some berries but they were all the sweeter for it. We collected enough for our annual jam making, but harvested just a few handfuls of blackcurrants – so I decided to bake with them instead. After fussing over the jam I was after a simple bake! I love the intense, summery sharpness of the currants against the sweet, rich almond of this moist loaf cake. You can find my other blackcurrant recipes here. To make the blackcurrant and almond loaf, you will need:
120g caster sugar
80g self-raising flour
40g ground almonds
2 free-range eggs
1 tbsp milk
A handful or two of blackcurrants
A tablespoon of flaked almonds.
Preheat the oven to 180C/ 160C Fan and grease and line a loaf tin. Cream the butter and sugar until light and fluffy, then beat in the eggs along with a little of the dry ingredients.
Fold in the rest of the flour, followed by the blackcurrants.
Pour the batter into the prepared loaf tin and scatter with the flaked almonds. Bake in the oven for 30 – 35 minutes until golden brown.
Serve warm with yoghurt or whipped cream and a cuppa. What are you baking this weekend?
Recipe adapted from Lavender and Leeks‘ recipe for blackcurrant cake.