Delicious on its own – hot or cold, or served with custard, Greek yoghurt, creme fraiche or vanilla ice-cream.
I don’t add additional sugar to the blackcurrants (only what is in the cake) as we like it quite ‘sharp’. You may want to add natural sweetener to the currants.
Preheat oven to 180c / gas mark 4
170 g gluten-free self-raising flour
150 g light muscovado sugar
170 g softened butter
4 eggs (3 if using non gf fl)
1 cup of blackcurrants – topped if desired – I don’t!
Mix all ingredients (except blackcurrants) together until smooth.
Fold in blackcurrants.
Put in 20cm square tin. Bake in centre of oven for about 30 mins
Alternatively…use the same quantity of redcurrants instead and make a cake or muffins.