It’s summer and the fruit is ripening! Lots of luscious blackcurrants, gooseberries, loganberries, with raspberries coming soon. It’s so inspirational and I can’t wait to start baking. I think blackcurrants must be one of my favourite fruits, they are so flavoursome. In fact I have already made blackcurrant jam, and I might post the recipe here if anyone would like that.
Looking back over the period of my A Teaspoon of Jam blog, blackcurrants may actually be my most-used fruit ingredient. See recipe for Blackcurrant ice-cream here. So here’s another one, Nectarine and Blackcurrant cake – it’s just a shame I can’t grow nectarines in the garden.
Method for making Nectarine and Blackcurrant cake
225g caster sugar
3 medium eggs
120g plain yoghurt
165g self-raising flour
2 nectarines – one sliced thinly, the other chopped quite small
about 2 tablespoons blackcurrant jam
Heat the oven to 160C fan.
Beat the softened butter and sugar together. Add the eggs one at a time, mixing each one in thoroughly. Mix in the yoghurt. Carefully fold in the flour and then the chopped nectarine.
Spoon into a small 20cm round cake tin, then swirl the blackcurrant jam through evenly, then place the sliced nectarine in a round pattern on the top. Bake for about 40 minutes.
Leave to cool in the tin for a few minutes, then turn out to cool on a wire rack.
Would I make this again?
Yes definitely, it’s a lovely moist (sorry I know some of you don’t like the word moist, but it’s the only word that works!) cake