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Blackcurrant Cake

Makes 1 Cake

Free from Soya, Nuts
Vegetarian, Organic, Without crystal sugar


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  1. Line the base and sides of a 18cm/7” deep, round cake tin with parchment and pre-heat the oven.
  2. Sieve the flour and baking powder into a bowl and stir to combine.
  3. Put the butter and honey into another bowl and beat together until light and fluffy.
  4. Crack one egg into the bowl, beat well then beat in a spoon of the prepared flour.
  5. Beat in the remaining eggs one by one adding a spoon of the flour in-between.
  6. Add the remaining flour to the bowl and stir to combine.
  7. Stir in half the blackcurrants.
  8. Tip the mixture into the prepared tin and smooth the top.
  9. Scatter the remaining berries over the top of the cake.
  10. Bake for 60 - 65 minutes.
  11. 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


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

60-65 minutes

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