Blackcurrant Almond Cake


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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17 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.

    • Caroline says:

      So nice to hear, Claire! Just spotted that my own blackcurrants are nearly ready for picking – definitely time to make another of these cakes.

  4. Claire Gough says:

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

  5. Sally-Anne Martin says:

    Hello, I love your recipies. Do you do print versions. Makes it quite difficult to print them off? Thanks

  6. 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.


    Made the cake today absolutely yummy
    Definitely make it again as we have a blackcurrant bush

    • Caroline says:

      So lovely to hear, Sara. I normally stash blackcurrants in the freezer so that I can make this cake out of season but I’ve none at the moment so looking forward to this summer’s harvest.

  8. Vanessa says:

    This is THE blackcurrant cake!!! Thank you so much – been searching for years for a great recipe for my blackcurrants! Thank you so much!

    • Caroline says:

      This is always a winner, Vanessa! I’m currently hovering over my blackcurrants so that I can get them before the blackbirds arrive and make this cake myself.

  9. Nikki marsh says:

    Thank you for a great recipe, I used doves farm gf plain flour mix and had a successful blackcurrant cake.
    It tastes lovely

    • Caroline says:

      Lovely to hear Nikki. I often use that brand of GF flour and it works very well in this cake. I’ve never had any complaints from the coeliac parents anyway!

  10. Penny says:

    I made this wonderful cake yesterday, and it was divine, thank you Caroline. So simple to make, I also used gf flour, and used the ground almonds. It was lovely and moist, and has been a big hit! I have another portion of blackcurrants in the freezer so will be making this again in the coming weeks. Loved it!

    • Caroline says:

      Penny, so glad to hear that you enjoyed it! I love the combination of almonds and blackcurrants and the fact that I can easily make it GF, like you did, for my coeliac parents. It’s a real keeper of a cake. Worth trying with gooseberries too.

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