Soft black currant cake, easy to make and full of flavor. This rustic-looking currant cake is what you need if you happen to get your hands on some berries. Only 6 ingredients.
Or try this easy black currant jam; it is one of my favorites; it has a really special flavor. You could also make Black Currant Gin, Creme de Cassis, Black Currant Cordial, or Black Currant and Apple Crumble.
Black currant cake – easy to make, actually, but not that easy to plan to make it. Finding black currants can be a challenge; I know that I was never able to buy them. I do have a bush in the garden, but I am afraid that the crop hasn't been that impressive during the past two years; no idea why...
All I managed to get this year were the currants I used to make this cake... Not much... But the cake was all worth it! Soft and sweet and of a really special flavor, the black currants have their own specific and rather strong flavor, and you will really be able to taste them. And that is the point of it, isn't it?
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What are black currants?
Black currant is a shrub growing in the temperate zones of central and northern Europe and in northern Asia.
They have an intensely tart flavor, yet they are sweeter than the red or white currants. Tart, yet somehow heartier, smokier, more aromatic.
They are full of vitamins, especially Vitamin C. Actually, during World War II, children in the UK were given a cordial of black currant and water as a Vitamin C supplement in order to avoid scurvy.
While these particular currants have always been popular in Britain and Europe generally, they are pretty much unknown in the US. The reason for that is a decades-long ban starting in the early 20th century.
Black currants bushes were apparently spreading a fungus that was affecting white pine trees, which were vital for timber production in the country. However, some states started to lift this ban in 2003, and black currants are grown again in the US.
What do you need?
Berries:
- About 250 g/ 8.8 oz/ about 2-3 cups black currants. The exact amount is not vital; a little more or less is fine.
- The berries can be replaced with red or white ones. As you might notice in the pictures, I used a tiny amount of white currants as well. That was all I managed to get from an entire bush this year... about 20 berries...
Alternatives:
- Just in case you cannot get enough or any black currants, you could still bake this cake with pretty much any kind of berry you like: blueberries, blackberries, raspberries, gooseberries.
- You can use fresh, frozen, or canned berries.
- Other choices would be sweet or sour cherries, chopped peaches or nectarines, actually pretty much anything; the cake is very versatile.
Other ingredients: soft butter, sugar, eggs, flour, baking powder.
How to make it?
- This currant cake is super easy to make.
- Preferably, use a kitchen scale to measure the ingredients; it is the best thing you can do to ensure that your cakes turn out right.
- Take the butter out of the refrigerator in time to allow it to get soft.
- Mix the butter and the sugar until creamy.
- Add the eggs one by one and stir well.
- Mix the flour and baking powder, sift them over the mixture, and mix in shortly.
- Get the batter into the baking dish.
- Cover with berries.
- Bake for about 40 minutes or until a skewer inserted in the middle comes out clean.
- Let cool slightly in the springform, remove, and let cool on a wire rack.
Tips and FAQ
The black currant cake can be served warm or at room temperature.
When served warm, I like to top it with some vanilla ice.
Otherwise, sprinkle it with a little icing sugar before serving.
For a really decadent treat, serve it with whipped cream or a mixture of creme fraiche sweetened with a little brown sugar; I love that mixture.
The cake keeps well for a couple of days at room temperature. Keep it wrapped in a clean kitchen towel or in an airtight container.
If refrigerated (in an airtight container), it will keep for 4-5 days, it will become denser, but it will still taste very good.
You can also freeze leftover slices. Wrap them in cling film, place them in airtight containers, and freeze them for up to 3 months.
All the following cakes are made with other berries, but you can replace those, either partially or entirely, with black currants if you happen to have lots of them.
Marzipan Pastries
Fresh Blackberry Cake
Blackberry Crumble Pie
Blueberry Sour Cream Cake
Cherry Loaf Cake
Do you like this recipe?
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Black Currant Cake
Ingredients
- 250-300 g/ 8.8-10.6 oz/ 2-3 cups black currants
- 75 g/ 2.7 oz/ ⅓ cup unsalted butter soft
- 175 g/ 6.2 oz/ ¾ cup + 2 tablespoons granulated sugar
- 3 large eggs
- 175 g/ 6.2 oz/ 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
Instructions
- Remove the butter from the refrigerator a few hours before baking to allow it to get soft. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter and flour a springform (20 cm/ 8 inches) or line the bottom of the springform with parchment paper.
- Clean and dry the black currants. Set aside.
- Cream the butter and the sugar, about 3-4 minutes. Add the eggs, one by one, mixing well in between. Mix the flour and the baking powder and sieve them over the mixture. Mix shortly again.
- Place the batter into the prepared springform. Cover with the berries. Bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave cool in the pan for about 10 minutes, remove and let cool on a wire rack. Serve as suggested above.
Alma says
No where in the recipe do you say when to put in the currants.....Also I'm wondering if I could substitute black currant jelly some how?
Adina says
Sorry Alma. Place the berries on the batter. There is no way of combining jelly into the batter. What you could do is to slice the baked and cooled cake and sandwich that with jelly.
nikki says
can I use dry currants?
nikki says
hi can i use dry currants instead?
Adina says
Hi Nikki. It would not be same, this cake relies on the fresh berries. You can use other fresh berries instance.
Zita Listy says
Thank you for sharing this recipe as I just harvested my Black Currants.
Cake was delicious ?and definitely will be making again
Adina says
Thank you for the feedback, Zita, I am glad you liked it.
Di says
I've literally just got this out of the oven, so haven't tried it, but it looks lovely. Can I ask about the + 2 tablespoons of sugar? I thought it strange to ask for the grams of sugar, plus 2 tablespoons. I couldn't see what to do with the extra sugar, so sprinkled it over the cake on top of the blackcurrants before baking it. The cake has a lovely crispy top. Is that what one is supposed to do, or is it supposed to go in the cake?
Thanks
Adina says
Hi Di. I am glad you baked the cake. The cake contains 175 g sugar which is 3/4 cup and 2 tablespoons sugar when converted to cups. But I am sure everything is great with the crispy sugary topping.
Jacqui says
Hi, I haven’t made this cake yet and was wondering if you could use red currants instead. I’ve just harvested a lot from my tree and not sure what to do with them?
Adina says
Yes, sure.
Janice says
Are you supposed to press the currants down into the batter or just sprinkle and let them rest on top?
Adina says
Just sprinkle.
Paige says
Love this recipe! Combined the black currants with some fresh sliced strawberries, 10/10 recommend.
Gill says
My family loved this cake! I sprinkled it with sugar after baking and served it with a creme anglaise. I will definitely make it again… perhaps tomorrow! We have a lot of currants this year. Do you think it would freeze well?
Adina says
Hi Gill, I am happy to hear it. Freeze will be fine, just wrap the cake well.
Gill says
My family loved this cake, it certainly didn’t last long! Do you think it would freeze? I have a lot of blackcurrants this year.
Adina says
Hi Gill. Yes, you can freeze it.
Karen says
Excellent! I added the zest of one lemon and that gives a nice extra flavor contrast. I'd like to know also how it might be with a little milk to thin the batter. Will trythat next time. Otherwise, very tasty!
Adina says
I am so happy to hear it, Karen. Thank you.
Susy says
I’m about to make this cake but need to know the size of the cake tin, thanks in advance
Adina says
Hi Susy. It says in the recipe; a springform of 20 cm/ 8 inches diameter.
Ceri says
Made this cake last night with blackcurrants my dad grew, really easy and so tasty. I was disappointed my blackcurrants all sunk to the bottom but looking at your photos yours was the same so I guess its supposed to happen. Nevertheless it was delicious. Might try gooseberries next.
Steffie says
I'm just giving this a go as sounds lovely. It's in the oven right this minute!
Just wondered if it would be OK to use frozen berries as I have a glut in the freezer.
Thanks
Adina says
It should be fine.
Jane Hitchcock says
Wondering if I can use fresh black currants instead of dried?
Adina says
Hi Jane. The cake is made with freh black currants, not dried.
Laura in Washington says
Sounds terrific, planning at present. How do I process the black currants for use? Remove stems for sure. What about the flower end of the berry? The little flower remainder parts seem pretty stiff, perhaps not pleasant to eat. No notes on that aspect. In fact, I have currants from two bushes, I've cleaned about a cup and a half, from first bush. Second bush would give me same amount but the berries are smaller and every last one has stem and flower bristles both. Lots of tweaking to get ready. Or is it common practise to just eat them bristles and all? Big thanks for answer --
Adina says
You are overthinking it. Remove the stems and any spoilt berries, it would be enough. Happy baking!