Blackcurrant season is upon us. Regular readers will know my obsession with berry fruit so we don’t need to go into that it again. It goes without saying that every year, when these little black pearls ripen in my veg patch I am never, ever, short of new ideas for using them. Last week I made this rather delicious Blackcurrant Streusel Cake. (Though it could just as easily have been blueberry), a riff on my Spelt, Apple, Blackberry & Cobnut Crumble Cake.
BONUS: HEALTH BENEFITS OF BLACKCURRANTS:
Apart from their remarkable tart taste, blackcurrants are loaded with health benefits: a true superfood. They are packed with antioxidants, particularly vitamin C and anthocyanins, which can boost your immune system and protect your cells from damage. Blackcurrants are also a good source of fibre, vitamin K, and manganese, making them a valuable addition to a balanced diet.
Blackcurrants are a delicious and versatile fruit that can be used in a multitude of ways. Whether you’re making jams, smoothies, desserts, sauces, or using the leaves to make infused beverages, blackcurrants are sure to bring a unique touch to your dishes. So, you can understand why I chose to grow them.
In order to get the best out of these berry fruits, I freeze them in batches to use at a later date. Whether it is to puree for a sauce with venison or to make a delicious dessert; freezing them ensures their freshness and flavour are preserved.
This Blackcurrant Streusel Cake is lovely for a fika, afternoon tea or even as a dessert. I like to serve it with a big dollop of thick Greek-style yogurt or crème fraîche would not go amiss.
DID YOU MAKE THIS RECIPE FOR BLACKCURRANT STREUSEL CAKE?
I would love to know how it turned out. Please let me know by commenting below. Or you could snap a photo and share and tag it on Instagram @nordickitchenstories.
Blackcurrant Streusel Cake
- 135 g unsalted butter melted & cooled to room temp
- 190 g self raising flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp cinnamon
- 180 g blackcurrants
- 100 g light brown sugar
- 60 g caster sugar
- 2 large eggs
- 1 tsp natural vanilla extract
- 60 g Greek-style yogurt
For the crumble
- 50 g unsalted butter
- 75 g plain flour
- 40 g light brown or Demerara sugar
- 15 g desiccated coconut
- 1 pinch fine sea salt
- Preheat the oven to 160°C fan.
- Grease and line the base of a 20cm round tin with parchment paper.
- Make the crumble topping first: in a bowl, rub the butter, flour, salt and sugar together into fine crumbs. Add the desiccated coconut and stir. Set aside.
- For the cake, sift the flour, baking powder, salt and cinnamon into a large bowl. Top and tail the blackcurrants. Set aside.
- In another large bowl, using an electric whisk, or in a free standing food mixer, beat the sugar, cooled melted butter, eggs and vanilla extract until thick and creamy; this will take a few minutes on high speed.
- With a large spoon, fold in the flour mixture, alternating with the yogurt. Don’t over-mix, otherwise you will deflate the egg mixture.
- Pour the batter into the prepared tin, scatter the blackcurrants over the surface (reserve a small handful to scatter on top of the crumble). Gently push them in. Sprinkle over the crumble, top with the reserved blackcurrants and bake in the preheated oven for 45-50 minutes, or until a skewer comes out clean.