Blackcurrant Almond Cake


Food writer. Broadcaster. Blogger. Author. Marketing at Eight Degrees Brewing. Secretary of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island).

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8 Responses

  1. Daily Spud says:

    Ah lovely, that’s my kind of cake. I might have to try it with some of those redcurrants…

  2. Caroline says:

    I think it would be great with the redcurrants – or even with some rhubarb. It never lasts too long at this house.

  3. Claire says:

    Just made that cake. It was delicious! And nice and easy. Thanks Caroline. Great way to use excess black currants.

  4. Claire Gough says:

    Had a glut of blackcurrants, made this cake and some muffins too! Delicious. x

  5. Chloe Aldridge says:

    Made this yesterday using gluten-free flour instead of ordinary (mixture maize, rice and potato flour) and it was lovely! It did, however, take 1 and 1/2 hours to cook at temperature in recipe! Not sure why. Not a problem, though, the result was great, and definitely something I’d make again.

    • Caroline says:

      That sounds gorgeous, Chloe! I think that the reason it took so long to cook was because that combination of flours, together with the almonds and blackcurrants, make it super-dense. I’m glad that it turned out so well, though. I’ll have to test it out on my coeliac parents.

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