Blackcurrant & Almond cake


I think this cake looks quite impressive but it’s in fact really easy and quick to prepare. It’s one of those recipes that I keep making again and again so I just had to share it! I make it with blackcurrant as I get loads at this time of year from my allotment but you could use blueberries, raspberries and other berries for this (frozen would work too).

Almond based cakes are my favourite kind of cake as they are always nice and moist, the kids seem to love them too. This is quite sweet as it needs to balance with the acidity of the blackcurrant. Such a nice treat!


Blackcurrant & Almond cake

Preparation 15-20min I Cooking time 50 min



140g ground almond

140g self-raising flour

140g butter, softened

140g caster sugar

2 eggs

1 teaspoon vanilla essence

140g blackcurrant, washed & prepared ( or other soft fruit such as raspberries or blueberries)

Approx 2 tbsp flaked almonds



Preheat the oven to 160 C (fan oven) and grease a 20cm cake tin.

In a large bowl mix self raising flour & ground almonds together.

In another bowl or a stand mixer beat the butter & sugar until fluffy. Add the eggs & vanilla essence and keep mixing. Add dry ingredients whilst continuing to mix.

This will create quite a thick cake mixture. Spread half the cake mixture at the bottom of the cake tin. Scatter the blackcurrants over the top and then spread the remaining cake mixture. The mixture is quite thick but try to spread evenly over the fruit to cover them completely. Sprinkle the flaked almonds over the top and put in the oven.

It will need approximately 50 min until the almonds are golden and the cake is cooked.

Check the cake with a knife, If the cake needs a bit longer you may need to cover with foil so that the almonds don’t burn.





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