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
* 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.