I've had the lemon and blackcurrant cake from the Clandestine Cake Club book bookmarked since it came out 10 years ago but have always been unable to make it as I couldn't get my hands on any blackcurrants.
Not anymore! In addition to the "rhubarb empire" we inherited an established blackcurrant and gooseberry bush in our new garden so my lemon and blackcurrant cake dream finally became a reality! (More on the gooseberries another time.)
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This cake did not disappoint, it was well worth the wait. Good job, as I had baked it for a family birthday. The sponge itself is almost pudding-like: slightly heavier and juicier in texture compared to a Victoria sponge due to the addition of blackcurrants and ground almonds and also a lemon drizzle soak.
The blackcurrant coulis/quick jam was also outstanding. What a flavour and colour! I will admit to not quite having enough blackcurrants for it (guilty of eating too many blackcurrants through the week) so I subbed in some fruit from a bag of mixed frozen summer fruits, picking out the blueberries, blackberries and blackcurrants to keep the dark purple colour.
I can see myself making this cake every year which is a lovely thing to look forward to each summer. If you have blackcurrants or can get access to any then I highly recommend trying this recipe. I also recommend serving the cake with fresh berries and cream!
Lemon and blackcurrant(ish) cake
Recipe mildly adapted from Clandestine Cake Club by Lynn Hill
Sponges:
250g Softened butter (I used Stork baking margarine)
250g Caster sugar
4 large eggs
250g Self raising flour
50g Ground almonds
Zest of 1 lemon
100g Blackcurrants
Lemon soaking syrup:
Juice of 1 lemon
2 tsp caster sugar
Coulis/jam filling
500g Blackcurrants (I only had 350g of fresh blackcurrants left so topped up the amount with a bag of frozen berries)
Approx. 100g Caster sugar (sweeten to taste)
Preheat the oven to 190C/ 170C Fan/gas mark 5 and grease and line x3 8" (20cm) round cake tins with baking parchment.
Beat together the butter and sugar with an electric mixer for about 5 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour along with the lemon zest and ground almonds and mix until fully combined. Gently fold in the blackcurrants.
Divide the cake batter between the 3 tins and smooth the tops evenly. Bake for approx. 20 minutes or until pale golden, well risen and firm to touch.
While the cake is in the oven, make the lemon syrup. Heat the lemon juice and sugar in a small saucepan on the hob until the sugar has dissolved and the mix becomes syrup-y. Remove from the hob and leave to cool then drizzle over/brush onto the cakes a few minutes after they have come out the oven.
For the berry filling, put the blackcurrants and caster sugar in a saucepan over a low heat. Cook until the mixture turns into a thicker, jam-like consistency, roughly 5 minutes. Take off the hob and leave to cool.
Once both the sponges and filling are cool, assemble together by spreading the jam over two sponges then stack them on top of each other, then top with the remaining sponge. Finish with a dusting of icing sugar if you fancy extra flourish.