For Sweet Punch,I 'm posting this yummiest and spongy black currant cake on time...Though,i missed many of the sweet punches ,I am back to rock with their best recipes..I never used black currants in baking and its hard to get fresh ones in Chennai..So,I bought some dried currants to try the recipe
Boil 300 ml of apple juice with black currants and some cinnamon stick and Rest it for 2-3 hrs or overnight
Squeeze the black currants and remove from apple sauce.Save the Apple Sauce for further use
The recipe is very easy,put everything al-together and beat it.The dough was very light and airy
I have put half of the currants to the dough and...
Pour it to a flat baking pan,As I dont have one,I used my bread pan..
Spread the remaining currants on top..Bake it for 180* for 20 minutes
Violaaaa.....Its done....Actually,It tastes the best on the next day like every fruit cake..
I had left over dough..So i used my muffin cup to bake some more and....
I baked in tiny cups too,Thank you RAKS for bringing these cuties from sg....
I am sure,This is a great idea to serve in...
Dont forget to try with some apple sauce drizzling....
I am sure,Even the crumbs wont be left....
Black Currants - 175 gms / 6 oz
Cinnamon stick - 1' piece
Apple juice - 300 ml / 10 fl oz
Plain white flour - 175 gms / 6 oz
Baking powder - 2 tsp
Unsalted butter,softened - 175 gms / 6 oz
Caster sugar - 175 gms / 6 oz
Eggs - 3,beaten
Vanilla extract - 1 tsp
Oil or butter for greasing
* Place the currants,cinnamon stick and apple juice in a saucepan and bring to the boil.Remove from heat and leave to stand for several hours or overnight.Drain the currants thoroughly,pressing the juices through a sieve,reserving the juices and cinnamon stick.Set both the sieved currants and juice aside.
*Preheat oven to 180C/350F or gas mark 4.
*Grease and line a 12/9' rectangular tray bake tin[you could use a 9' square tin as well if you don't have a tray]
*Sift together flour and baking powder,reserve.
*In a large bowl,cream together the butter and sugar till fluffy.
*Mix in beaten eggs and vanilla extract and beat well.
*Add the flour mix little at a time and beat well till you get a smooth batter.
*Stir half of the reserved currants into the mixture and spoon into the prepared tin.Spread the remaining currants over the top.
*Bake in the preheated oven for 30-35 minutes or until risen,firm and golden brown.
*Meanwhile,boil the reserved juice and cinnamon stick rapidly to reduce by about half,until slightly syrupy.Discard the cinnamon stick.
*Cut the cake into slices and serve warm with the hot syrup spooned over.