Summer cake with frosted redcurrants and mint leaves
A super easy base cake which can be tweaked in a myriad of ways depending on the season.
SERVES
8
PEOPLE
Ingredients
175g soft butter
150g caster sugar
3 eggs, preferably free range
175g self-raising flour
1 tbsp milk (optional)
Lemon icing
225g icing sugar
1 lemon, zest
2-4 tbsp freshly squeezed lemon juice
To Decorate
frosted redcurrants and fresh mint leaves
Method
Preheat the oven to 180°C/Gas Mark 4.
Put the soft butter, caster sugar, eggs and self-raising flour into the bowl of a food processor. Whizz for a few seconds to amalgamate - it should be a soft dropping consistency, add a little more milk if necessary. Turn into a lined baking tin, 1 x 20.5cm. Make a dip in the centre so it rises evenly. Bake in the preheated oven for 25-30 minutes approx. or until golden brown and well risen.
Cool in the tin for a few minutes, remove and cool on a wire rack.
To make the icing:
Sieve the icing sugar into a bowl. Add the finely grated lemon zest and enough lemon juice to make a softish icing.
Garnish with frosted redcurrants and fresh mint leaves or scatter on some chopped pistachio if desired. Serve on a pretty plate.
For the frosted redcurrants:
Whisk an egg white until barely beginning to froth. Dip a string of perfect redcurrants into the egg white, carefully shake off excess but make sure currants are evenly coated. Sprinkle with sieved caster sugar, allow to dry and crisp on a wire rack over a tray.
