• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Start here
  • Baking 101
  • Recipes
  • Shop
  • Cart

The Bake School logo

menu icon
go to homepage
  • Start here
  • Baking 101
  • Recipes
  • Shop
  • Contact
  • Cart
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Start here
    • Baking 101
    • Recipes
    • Shop
    • Contact
    • Cart
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Cake recipes

    Published on: July 19, 2020 by Janice; Updated on: May 2, 2022 1 Comment

    Black currant cake

    585 shares
    • Facebook463
    • Yummly
    • Email
    Jump to Recipe Print Recipe
    Black currant cake in springform with black and white checkered linen

    This easy black currant cake recipe is a simple almond-flavoured cake topped with fresh black currants, a crunchy sweet crumble topping, and sliced almonds before baking. The berries become jammy and thick as the fruits cook down in the oven, making the perfect simple summer berry cake.

    Black currant cake in springform with black and white checkered linen

    Typically, people use black currants as a garnish for drinks. They add them to cocktails, infuse simple syrups with them, and also make liqueurs. Black currants have a unique flavour with striking herbal notes.

    I think black currants are the most distinct of the currants. White currants are the mildest and the sweetest, while red currants are noted for their tangy sour flavour, somewhere between black and white currants. Black currants are at the opposite end of the spectrum, known for their vegetal, herbal flavours, less for the sour notes.

    Ingredients for black currant cake measured out into small dishes, including black currants, vanilla extract, granulated sugar, egg, butter, ground almond, baking powder, salt, milk, flour, and a sugar paste to make a crispy topping

    The flavour profile of black currant makes it an ideal berry for pairing with almond, which is where the inspiration for this cake came from. The cake batter is made with ground almonds, but also flavoured with pure almond extract, which lends a stronger marzipan-flavour to the cake that is so lovely with the herbal-flavour of the berries.

    Assembling black currant cake topping cake batter in springform pan with berries, sugar paste, and sliced almonds

    Garnishing cakes with berries is such an easy and fun way to adapt a dessert during the summertime, but it's important to put some thought into it before attempting it and also to proceed with caution. Berries in general are high in water, which means if you want to add berries to recipes BEFORE baking them, you have to factor that water that the fruit will release as the berries heat up and break down. Too much water can really gum up a recipe, making it unappetizing.

    Freshly baked black currant cake in cake pan with checkered linen

    The beauty of baking with black currants is that they are full of pectin, as are other fresh currants. That natural pectin means the berries have a tendency to cook down and set or gel easily on their own, without the help of a thickener.

    On the other hand, you can imagine that topping a small cake with 2 cups of raspberries might lead to a puddle of berries and watery raspberry juice on top of a cake if you don't add a thickener. And that un-gelled berry juice can lead to a gummy layer between the berries and the cake where the cake batter can't dry out nor bake properly. Another good example: while a pineapple upside down cake (or an apple tart tatin) doesn't require a thickener for the fruit layer, this rhubarb raspberry upside-down cake does need a little cornstarch in the fruit layer so that it doesn't cook down to a liquid soup.

    Sliced black currant cake on parchment paper with a wood-handled knife to serve

    For this cake, ideally you would use a springform pan. You wouldn't want to flip the cake over to unmould it and flip it again to get it onto a serving plate because some of the nuts and berries might come loose and it would be a bit of a mess. This is a great example of why you should have springform in your arsenal of baking pans: all you have to do is unclip the side to loosen and open up the ring, releasing the cake.

    Black currant cake sliced into pieces with one on a speckled ceramic plate with a fork

    If you like baking with currants, remember you can also make strawberry red currant jam, red currant muffins, and you can throw currants in with the filling when you make these easy raspberry galettes.

    Black currant cake sliced into pieces with one on a speckled ceramic plate with a fork
    Save Recipe Saved! Print Pin
    3 from 1 vote

    Black currant cake

    Prevent your screen from going dark
    This easy black currant cake is made with ground almond and flavoured with almond extract, topped with fresh black currants, a crispy sugar crumble topping, and sliced almonds
    Course Dessert
    Cuisine British
    Keyword black currant cake
    Prep Time 20 minutes
    Cook Time 40 minutes
    Servings 8
    Calories 311kcal
    Author Janice

    Equipment

    8-in springform
    Shop now
    OXO whisk
    Braun mixer
    Shop now
    GIR spatula

    Ingredients

    Sweet crumble topping

    • 42 grams (3 tablespoon) unsalted butter
    • 50 grams (¼ cup) granulated sugar
    • 40 grams (⅓ cup) bleached all-purpose flour

    Black currant cake

    • 95 grams (¾ cup) bleached all-purpose flour
    • 30 grams (¼ cup) ground almonds
    • 5 mL (1 teaspoon) baking powder
    • 1.25 mL (¼ teaspoon) Diamond Crystal fine kosher salt
    • 58 grams (¼ cup) unsalted butter room temperature
    • 100 grams (½ cup) granulated sugar
    • 5 mL (1 teaspoon) pure vanilla extract
    • 2.5 mL (½ teaspoon) pure almond extract
    • 1 large egg(s)
    • 60 mL (¼ cup) whole milk (3.25 % fat)
    • 375 mL (1½ cups) black currants approximately 250 grams (or ½ lb)
    • 30 grams (2 tablespoon) sliced almonds

    Instructions

    • Preheat the oven to 350 ºF. Butter an 8-inch springform pan with removable bottom and line the bottom with parchment paper. Set aside

    Sweet crumble topping

    • In a small bowl, combine the ingredients for the crunchy sugar topping. Mix them with a wooden spoon until a soft cookie dough forms. Set aside.

    Black currant cake

    • In a medium bowl, whisk together the flour, ground almonds, baking powder, and salt. Set aside.
    • In a large bowl, using an electric handheld mixer, cream together the butter, the sugar, the vanilla, and the almond extract for several minutes until they are fluffy and well mixed.
    • Add the egg and beat it in. Incorporate the milk.
    • Add the whisked dry ingredients and stir everything together on low to form a smooth cake batter.
    • Pour the cake batter into the prepared springform pan. Smooth it out.
    • Scatter the black currant berries over top, then pieces of the soft crumble topping and the sliced almonds.
    • Bake the cake on the middle rack of the oven until the edges are golden brown and a cake tester inserted in the middle comes out clean. It took about 60 minutes for this cake to bake properly in my oven.
    • Let cool slightly before running a knife around the edge of the cake and then unclipping the springform to release the sides. Transfer the cake to a wire rack to cool completely.
    • Serve plain or with ice cream if desired.
    Give backIf you enjoy the free content on this website, say thank you!
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 311kcal | Carbohydrates: 41g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 75mg | Potassium: 276mg | Fiber: 1g | Sugar: 20g | Vitamin A: 462IU | Vitamin C: 85mg | Calcium: 87mg | Iron: 2mg
    Black currant cake on parchment paper

    More Cake recipes

    • Lemon loaf cake
    • OREO mug cake
    • Chocolate cake with cream cheese frosting (eggless)
    • Chocolate chip mug cake
    585 shares
    • Facebook463
    • Yummly
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Baking resources

  • Baking conversion charts
  • Baking ingredients and pantry staples
  • Baking substitutions
  • Common baking conversions
  • Choosing baking pans
  • How to measure ingredients for baking
  • Mixing methods
  • Reader Interactions

    Comments

    1. smallbox says

      July 28, 2022 at 3:58 pm

      Cant help but feel that the measurements are wrong, but it tastes well anyways

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    This is a picture of Janice Lawandi

    Hi, I'm Janice! I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More about me →

    Give back

    If you enjoy the free content on this website, consider saying thank you!

    Eggless chocolate cake

    Chocolate layer cake with cream cheese frosting and chocolate sprinkles on a cake stand.
    Learn to make an eggless chocolate cake with cream cheese frosting with this easy recipe!

    Bake with citrus

    • Lime marmalade
    • Pavlova
    • Orange pie
    • Orange marmalade

    Baking conversions

    How to poach pears

    Poached pears on an enamelware plate.
    This simple poached pears recipe is easy and you can use the fruit for salads, appetizers, and desserts!

    Footer

    If you enjoy the free content on this website, consider saying thank you!

    Buy Me a Pound of Butter

    Footer

    ↑ back to top

    About

    • Meet Janice
    • FAQ
    • Privacy Policy
    • Terms and conditions
    • Press

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Portfolio

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2022 · THE BAKE SCHOOL