Jeff Bryant's redcurrant cake

Deliciously juicy and made with fresh, vibrant redcurrants, this cake is perfect with ice cream or custard and easy to make

Jeff Bryant's redcurrant cake

SERVES

12

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

40

MINUTES

CUISINE

COURSE

Baking

Method

  1. Mix chopped, toasted nuts with first quantity of sugar and put aside. Melt the butter in microwave bowl or in pot until just soft/liquid.

  2. Add the sugar, eggs and vanilla and beat recklessly until blended. Shake in the flour and baking powder and mix in with half the nut and sugar mix.

  3. Spread the cake batter evenly in a buttered or sprayed 23-25 cm round (loose bottomed) cake tin. The mixture raises as it cooks. Place fruit (peeled/stoned/hulled whatever) over the mixture, press some in lightly into the base first, and then sprinkle over the rest of the sugar and nut mix.

  4. Bake at 180°C for about 40 minutes until cake has risen around the fruit and browned lightly. Serve warm (if as a dessert) with an air of insouciance and a dollop of cream!
    This recipe was shared with Darina Allen by Jeff Bryant.

Ingredients

  • ½ cup chopped walnuts (or hazelnuts/almonds), toasted

  • 1 tbsp white or Demerara sugar

  • 150g butter

  • 225g sugar

  • 2 eggs

  • 1 tsp vanilla

  • 165g self-raising flour

  • 1 tsp baking powder

  • 450g fruit (most other fruit could be substituted for the red currants)

Method

  1. Mix chopped, toasted nuts with first quantity of sugar and put aside. Melt the butter in microwave bowl or in pot until just soft/liquid.

  2. Add the sugar, eggs and vanilla and beat recklessly until blended. Shake in the flour and baking powder and mix in with half the nut and sugar mix.

  3. Spread the cake batter evenly in a buttered or sprayed 23-25 cm round (loose bottomed) cake tin. The mixture raises as it cooks. Place fruit (peeled/stoned/hulled whatever) over the mixture, press some in lightly into the base first, and then sprinkle over the rest of the sugar and nut mix.

  4. Bake at 180°C for about 40 minutes until cake has risen around the fruit and browned lightly. Serve warm (if as a dessert) with an air of insouciance and a dollop of cream!
    This recipe was shared with Darina Allen by Jeff Bryant.