We were lucky enough to get our hands on some fresh red and blackcurrants this week so I thought I’d put them to good use in this summery cake! You could use other summer fruits but the currants are lovely and tart and that really adds another dimension to this cake. Frozen red and blackcurrants could also be used!
I wanted to keep this lighter on the calories so opted for 0% Greek yoghurt (or dairy free yoghurt) and ‘half spoon’ sugar, and I also used wholemeal flour – which gave it a really nice wholemeal scone-like density and nuttiness but you can use any plain flour you like. This is a larger, thinner cake and an 1/8th (which is a generous slice) comes in at approx 284 calories!
You will need:
300g redcurrants and blackcurrants
125g dairy-free margarine (or soft butter)
200g caster sugar (or 100g ‘half spoon’ sugar’
250g 0% plain Greek yoghurt (or non dairy yoghurt)
3 medium eggs
300g flour (I used wholemeal spelt flour)
1 tsp baking powder
Zest of 1 lemon
Preheat the oven to 190 C and grease or line a 26cm cake tin.
Put the margarine and sugar in a bowl and cream together. Add the lemon zest and then mix in each egg one by one. Add the yoghurt and mix well.
Mix the flour and baking powder together and sieve in to the wet mixture and combine. If using wholemeal flour the mixture will be quite thick. Spoon half of it in to the pan.
Add a layer of redcurrant and blackcurrants and then carefully cover with the remaining cake mix.
Bake for approx 25 – 30 mins, until golden brown and a skewer comes out clean. Remove from the oven and allow to cool in the pan for 10 mins or so, then remove and cool on a rack. Enjoy warm or cold.