Black Currant Drizzle Cake Food

BLACK CURRANT CAKE

Steps:

• Remove the butter from the refrigerator a few hours before baking to allow it to get soft. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter and flour a springform (20 cm/ 8 inches) or line the bottom of the springform with parchment paper.
• Clean and dry the black currants. Set aside.
• Cream the butter and the sugar, about 3-4 minutes. Add the eggs, one by one, mixing well in between. Mix the flour and the baking powder and sieve them over the mixture. Mix shortly again.
• Place the batter into the prepared springform. Cover with the berries. Bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave cool in the pan for about 10 minutes, remove and let cool on a wire rack. Serve as suggested above.

SUMMER FRUIT DRIZZLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, caster sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy - the mixture will be very thick.
• Spread one-third of the cake mix into the tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.
• Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it's a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.

BLACK CURRANT COCKTAIL

Steps:

• Pour juice in a champagne flute and top with Prosecco.

BLACK CURRANT DRIZZLE CAKE

Steps:

• Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 2 pound loaf tin and line with baking parchment, allowing the ends to drape over for easy removal.
• Put the butter, caster sugar, flour, eggs and vanilla into a large bowl. Beat together with an electric whisk until pale and creamy, about 5 minutes. Spread one third of the batter into the prepared pan. Sprinkle with 1/3 of the black currants.. Dot another 1/3 of the batter over top of the currants. Spread over carefully. Sprinkle another 1/3 of the black currants over top. Finally spread with the remaining batter, reserving the remainder of the currants for after.
• Place into the heated oven and bake for about one hour, until risen and a skewer inserted in the centre comes out clean. Remove from the oven.
• Place the remainder of the currants in a bowl along with the granulated sugar. Add the lemon juice and stir in with a fork, lightly mashing the fruit just a bit.
• Take a skewer and poke holes all into the top of the cake. Spoon the fruit,sugar and juice mixture over top evenly. Allow to cool completely before removing from the pan. The top should be set and crisp. Cut into slices to serve. Eat within a few days. (So NOT a problem!!)

BLACK CURRANT POUND CAKE

Steps:

• Preheat oven to 350F°.
• CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
• Remove and discard tea bags; cool tea to room temperature.
• Stir in sour cream.
• Combine flour, baking powder, and salt, stirring with a whisk.
• Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in vanilla.
• Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
• Spoon batter into a 10-inch tube pan coated with cooking spray.
• Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 15 minutes on a wire rack.
• Remove from pan; cool completely on wire rack.
• GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
• Remove and discard tea bag.
• Add powdered sugar and juice to brewed tea, stirring well with a whisk.
• Drizzle glaze over cake.