Priya's feast

Currant Slices with Spiced Apple Syrup


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.

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