Ever since I got Sarah Raven's Garden Cookbook
Rather more mundanely, I went to Tesco to get mine, resorting to a mixture of frozen summer fruits when no fresh blackcurrants were to be had (but then I avoided all the stripping and topping and tailing).
As I write this the cake has just come out of the oven and is cooling, but I had to try a piece - valiantly, selflessly consumer-testing the warmly fragrant confection solely for the benefit of Cornflower readers - what would I not do for you?
The recipe suggests dusting with icing sugar before serving, but for now I had it just as it comes and it's excellent. This is definitely a cake to repeat: very moist, buttery, almondy with a little vanilla, and enough tang from the fruit to balance the sweetness, and you can have it as a pudding, too.
Did I mention serving it with cream? That would involve a return trip to Tesco and I couldn't possibly; well maybe, since it's you.....
Post a comment
Your Information
(Name and email address are required. Email address will not be displayed with the comment.)
It looks lovely and I bet it tastes good too, however rather uncattishly Dark Puss would not trouble you to go out again for cream. Is it, like the Sephardic cake you featured recently, flour free?
Posted by: Peter the Flautist | 26 August 2008 at 02:53 PM
It sure looks good. I'd hold the almond though. :<) Currants are just not that common over here. Are those blueberries I see?
Posted by: Nan | 26 August 2008 at 03:57 PM
Oh yum! Yep, this book's on my wish list for Christmas...
Posted by: a simple yarn | 26 August 2008 at 04:15 PM
Thanks so much, Karen, for leading me to this cookbook - it's as wonderful as your reviews (and recipe trials) have suggested. (And hooray for the Book Depository, too - speedy service to this side of the Atlantic.)
Posted by: Kelly | 26 August 2008 at 05:19 PM
Bought this the other week when it was half price at Waterstones, the blackcurrant cupcakes are delicious although the icing is a bit sickly if you make it with ribena.
Posted by: Katherine | 26 August 2008 at 05:24 PM
Sounds delish. I have loads of blackcurrants in the freezer and, indeed, some still on the bushes I'm ashamed to say. The book looks so interesting I may splash out at Waterstones.
Having just read Someone at a Distance I would love to read your thoughts on her journals.
Posted by: Claire | 27 August 2008 at 11:14 AM
Ahh delicious - and with blackcurrants! How I miss them - and redcurrants and gooseberries too while I think about it. Not allowed here in CA aparantly. I keep meaning to take a look at the farm policies to try and discover why. But in the mean time I will live vicariously through you.
Posted by: Carol | 30 August 2008 at 03:04 PM
You did a lovely job on the cake. I like the idea of an almond cake. Almonds are so light but add a mild sweetness that sugar can't offer. And the berries are so pretty!
We'd like to invite you to participate in our September apple and peach recipe contest (the recipe can be sweet or savory). All competitors will be eligible to win one of three prizes :)! Please email me, sophiekiblogger@gmail.com, if you're interested.
Feel free to check out our blog for more details: http://blog.keyingredient.com/2008/08/29/september-kick-contest/
Thanks :),
Sophie
KI Chief Blogger
Posted by: Sophie | 04 September 2008 at 06:32 PM
I made this cake yesterday for my daughter's birthday and it was amazing! I am going to do a link from my blog to yours.
Posted by: Harriet | 11 December 2009 at 08:12 AM