Recipe: Blackcurrant and Almond Cakes
As we move through Lùnastal, the Celtic season that bridges the height of Summer with the early pull of Autumn, the hedgerows and market stalls are brimming with richness. Blackcurrants are one of the season’s brightest gifts. Sharp, tannic, and full of character, they need balance in baking, which is where almonds come into their own. These blackcurrant and almond cakes bring together sweet and tart, soft and nutty, finished with a pleasingly pink icing made from the berries themselves.
Ingredients
For the cakes
110g caster sugar
110g unsalted butter
60g self raising flour
50g ground almonds
2 large free range eggs
60g blackcurrants topped and tailed
1/2 tsp almond extract
For the icing
60g icing sugar
Juice of 6 blackcurrants
A few drops of almond extract
A few drops of lemon juice to loosen
12 extra blackcurrants for decoration
Method
Preheat the oven to 180°C or 160°C fan. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time with a little flour, mixing gently. Fold in the remaining flour and the ground almonds.
Grease a 12 hole bun tin. Add a teaspoon of cake mixture to each hole, then place a couple of blackcurrants in each before dividing the remaining batter over the top. Bake for about 15 minutes until risen and golden. Leave to cool slightly before turning out.
Make the icing by mixing the icing sugar with the blackcurrant juice and almond extract, then loosen with a few drops of lemon juice until you reach a thick water icing. Spoon over the cooled cakes and finish with a blackcurrant on top if you like.
A Seasonal Note
These cakes sit beautifully in Lùnastal, when fruit is at its fullest and the first hints of Autumn appear. Blackcurrants carry the depth of late Summer, and almonds add warmth for the turning ahead. A small, bright bake to honour the season’s abundance.
