Wednesday, 1 June 2016

Honey & Currant Cake

Friends, Sue and Dick are enjoying honey from their own bees this year, so I decided creating a recipe for them for a cake sweetened with honey might be a good idea. Readers of my blog will know I'm always very disparaging about currants and in this house they remain banned in all Christmas baking, but they do provide a great dark flavour to this cake, and of course if you care about these things, extra roughage.

For this recipe you will need;

250g of softened, unsalted butter
250g of eggs,
200g of Self Raising flour
200g honey
140g of currants
100g of ground almonds
80g of caster sugar
1 flat teaspoon of baking powder
1/2 teaspoon of salt

Turkmenistan you are so welcome, making it 148

Line a 23cm square baking tin with baking parchment and turn on the oven to 180C.
In a food processor, begin by grinding up the currants to a pulp, add the butter and caster sugar and continue to blend until you have a smooth mix. Add the eggs, ground almonds and blend until you have a well amalgamated mix. Finally add the flour and baking powder and blend in short bursts for no longer than it takes to fully combine.
Transfer the mix to the prepared baking tin and place in the center of the oven, bake for 50 minutes when you should find a cocktail stick comes out clean when pushed into the middle of the cake.
Cool completely in the tin before turning out.

As with all cakes that contain nuts, this cake will improve over a 2 or 3 days period.
Personally I wouldn't replace the currants with other dried fruit, currants are the least sweet and their slight bitter edge works well with the flavour of the honey.