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.
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 a rather strong flavor and you will really be able to taste them. And that is the point of it, isn’t it?
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 intense 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?
- 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 manage to get from an entire bush this year… about 20 berries…
- 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?
- This currant cake is super easy to make.
- Preferably, use a kitchen scale to measure the ingredients, it is the best thing you could 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 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.
Fresh Blackberry Cake
Blackberry Crumble Pie
Blueberry Sour Cream Cake
Cherry Loaf Cake
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Black Currant Cake
- 250-300 g/ 8.8-10.6 oz/ 2-3 cups black currants
- 75 g/ 2.7 oz/ 1/3 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
- 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.