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Einkorn Wholemeal Blackcurrant Cake

Makes 1 cake

A delicious cut-and-come again cake made with wholegrain flour and fresh blackcurrants. If you have current bushes you could use redcurrants, or a mixture of black and red.

Free from Soya, Nuts
Vegetarian, Wholemeal

Ingredients

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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 bowl and stir to combine.
  4. Put the butter and honey into another bowl 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 in-between.
  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.

Equipment

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

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

60-65 minutes

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Ingredients

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