We all got a little bit excited about this new blackcurrant drizzle cake recipe we created using our delicious homegrown Scottish blackcurrants. They grow so well here in our Scottish climate and we have tonnes of them in the garden so are always looking for new ways to use them. I’ve not seen a recipe like this in traditional Scottish cooking but I can almost guarantee they would have been growing them in their gardens many moons ago as they are so easy to grow in this climate and they provide such a good nutrititonal boost.
I have used lime to flavour my syrup as I think it works really well with the blackcurrants and half of the syrup goes onto the cake first then the blackcurrants are added to the pan to create the blackcurrant drizzle. You will see in the video below how the whole recipe comes together or you can print it out from this page.
I also love using my blackcurrants in smoothies and for making a delicious blackcurrant compote for topping off my traditional Scottish porridge in the morning. I also freeze an absolute tonne of blackcurrants so I can use them throughout the colder seasons in recipes and give myself and my family a nutritional boost from our Summer blackcurrants in the winter through our smoothies and other recipes. Blackcurrants freeze really well and you can also preserve them by making blackcurrant jam or blackcurrant booze! This loaf cake would also freeze well if you wanted to make a few up in advance but without the syrup. I’m always thinking batch cooking these days to help save time in the kitchen. Life is just soooo busy with little ones! Anyway back to this delicious blackcurrant drizzle cake recipe.
Blackcurrant Drizzle Cake Ingredients
150g of caster sugar
150g of Butter
2 large free range eggs
175g of self raising flour
Juice of 3 limes
5tbsp of honey
3tbsp of caster sugar
- Preheat the oven to 160oc fan 180oc conventional.
- Cream the butter and the sugar together in the mixing bowl on medium speed until nice and creamy.
- Add in the eggs and mix through lightly.
- Add in the flour and mix through for a minute or so moving up to high speed.
- Bake in the oven in a loaf tin for 40-45minutes until golden brown.
- Leave cake to cool but leave in the loaf tin for all of the remaining steps.
- Add the honey, lime and sugar to the pan and bring to the boil.
- Stir on a bubbling high heat until there is about half the liquid in the pan.
- Poke pin holes all over the cake using a fork or a skewer to allow the syrup to soak into the sponge.
- Pour half of the syrup onto the sponge and leave to soak.
- Return the syrup to a medium heat and add in the blackcurrants.
- Cook the blackcurrants on a medium heat until soft and mash through with a potato masher until a jammy consistency is acheived. Its not as thick as a jam though.
- Pour as much drizzle over the cake as you desire leaving any extra aside. You can use this extra blackcurrant drizzle for your morning toast, ice cream or even porridge, its delicious!
- Leave the cake to cool even further with the drizzle and pop out of the tin once its all set.
I hope you enjoyed this delicious blackcurrant drizzle cake. It is definitely a new family favourite with the kids and a great way to use up our garden blackcurrants. We just love blackcurrant recipes so if you have any favourites please leave them in the comments below.
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