Einkorn Wholemeal Blackcurrant Honey Cake

Makes 1 cake

A glorious cut-and-come again, summer cake made with wholegrain flour and sweetened with honey rather than sugar. If you have lots of currants, you could use a mixture of black, white and redcurrants.

Free from Soya, Nuts
Vegetarian, Wholemeal


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  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 18cm/7” deep, round cake tin or insert a baking liner.
  3. Measure the flour and baking powder into a mixing bowl and stir to combine.
  4. Chop the butter into another bowl, add the honey and beat together until light and fluffy.
  5. Crack one egg into the bowl, beat well then beat in a spoon of the prepared flour.
  6. Beat in the remaining eggs one by one adding a spoon of the flour between each one.
  7. Sieve the remaining flour into the bowl and stir to combine.
  8. Stir in half the blackcurrants.
  9. Tip the mixture into the prepared tin and smooth the top.
  10. Add the caster sugar and tapioca flour to the remaining blackcurrants and stir until well mixed.
  11. Scatter the blackcurrants over the top of the cake.
  12. Bake for 60-65 minutes.
  13. Leave to cool in the tin for half an hour before carefully turning out onto a wire rack to finish cooling.


18cm/7” deep, round cake tin and 2 x mixing bowls


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

60-65 minutes

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