Blackcurrant Loaf Cake is a soft, light cake studded with blackcurrants and drizzled with a simple lemon icing (frosting). Its a really easy cake to make and it’s absolutely delicious served with coffee or as dessert.
What is a loaf cake?
A loaf cake is a cake that is baked in a long cake tin (pan), the type that is used for loaves of bread. The shape of the loaf cake makes it ideal to slice and serve to family and firends at any time.
Why should I make Blackcurrant Loaf Cake?
This cake isn’t super sweet and the blackcurrants bring little pops of fruity tartness that is so refreshing. The mixture is similar to a muffin mix and the cake has a similar light texture. This makes this blackcurrant cake as perfect to serve for breakfast as it is to serve as dessert.
What ingredients do I need to make Blackcurrant Loaf Cake?
Most of the ingredients for this recipe are things that you probably already have in your larder or fridge. Here is what you need:
- blackcurrants
- self-raising flour
- baking powder
- caster (superfine) sugar
- natural yogurt
- vegetable oil
- water
- icing (confectioners) sugar
- lemon juice
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions
What are blackcurrants?
Blackcurrants are small tart berries that grow on a woody shrub. They are easy to grow in the garden and will even grow well in containers. Blackcurrants ripen in mid-summer and are ready to pick when they turn from dark red to black.
Where can I buy blackcurrants?
Blackcurrants are not as easily available as many other summer soft fruits. Most of the commercial blackcurrant crop in the UK goes into making blackcurrant cordial or other blackcurrant products. Some supermarkets do stock blackcurrants during the summer. Also, look out for blackcurrants at Farmer’s Markets or ask an independent Greengrocer to source some for you.
You can grow your own blackcurrants in your garden, they are a really easy fruit to grow. I’ve written a post with all the information you need to grow blackcurrants called How to Grow Blackcurrants.
I don’t have self-raising flour what else can I use?
If you don’t have self-raising flour you can make it at home using plain (all-purpose flour) and baking powder.
This recipe uses 270 g self-raising flour therefore you need to add 3 teaspoons of baking powder to plain (all-purpose) flour. This gives you self-raising flour, you will still need to include the additional baking powder as listed in the recipe.
What is baking powder?
Baking powder is a chemical raising agent that is a combination of bicarbonate of soda and cream of tartar. It helps to make the cake rise and makes it light and airy.
To make homemade baking powder combine ¼ of a teaspoon of bicarbonate of soda with ½ a teaspoon of cream of tartar for every teaspoon of baking powder your chosen baking recipe requires.
I don’t have any caster sugar can I use granulated sugar?
I use caster (superfine) sugar but you can use granulated sugar. Because it is very fine, caster sugar dissolves into the loaf cake. You can use granulated sugar in this cake although may not fully dissolve and you may notice it in the texture.
Can I use dairy free yogurt in Blackcurrant Loaf Cake?
Although I use natural dairy yogurt in the recipe you can substitute dairy free yogurt for the natural yogurt.
How should I store the loaf cake?
You should store the cake in a container with a tight lid. I use an old fashioned cake tin but any lidded container e.g. a plastic box with a fitted lid will work just as well.
How long will the Blackcurrant Loaf Cake keep?
How long a cake will keep depends on the conditions. In a warm and humid atmosphere this cake will keep for 2-3 days. But in cooler and drier conditions it can last for up to 5 days.
Can I freeze the cake?
Yes, you can freeze the this cake. I recommend that you freeze it without the icing/frosting for best results. It’s also a good idea to cut it in slices, freeze them on a baking sheet and then freeze them in an airtight freezerproof container or freezer bag.
Freezing slices means that you can take out as many as you need at a time and they will also thaw more quickly than a large cake.
How should I serve Blackcurrant Loaf Cake?
I like to serve slices of Blackcurrant Loaf Cake as a snack with tea or coffee. However, because it isn’t too sweet you can also serve it for breakfast, alongside other pastries such as croissants and muffins.
Why not serve Blackcurrant Loaf Cake as dessert?
This cake is ideal to serve as dessert. Top it with Greek yogurt, ice cream or whipped cream and some Blackcurrant Compote for a simple and luscious way to finish your meal.
More Blackcurrant Recipes
![blackcurrant loaf cake inside.](https://www.farmersgirlkitchen.co.uk/wp-content/plugins/wp-fastest-cache-premium/pro/images/blank.gif)
Blackcurrant Loaf Cake
Equipment
- 1 900 g (2lb) loaf tin (pan)
- 1 loaf tin liner
- 1 Large bowl
- 1 medium bowl
- 1 small bowl
- 1 weighing scales
- 1 Measuring spoons
- 1 Metal spoon
- 1 Whisk or fork
- 1 Cooling rack
Ingredients
- 270 g (2¼ cups) self-raising flour
- 1 tsp baking powder
- 125 g (½ cups) caster sugar
- 3 tbsp yogurt
- 100 ml (¼ cups) vegetable oil
- 150 ml (¾ cups) water
- 125 g (¾ cups) blackcurrants fresh or frozen
- 1 tbsp self-raising flour to coat the blackcurrants
For the icing (frosting)
- 80 g (½ cups) icing (confectioners) sugar
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 200℃/180℃ Fan/400℉.
- Mix the dry ingredients 270 g (2¼ cups) self-raising flour, 1 tsp baking powder and 125 g (½ cup) caster sugar in a large bowl.
- In a medium bowl or meauring jug mix together the wet ingredients, 60 g (3 tbsp) yogurt, 100 ml (¼ cup) vegetable oil and 150 ml (¾ cup) cold water.
- Put 100 g (½ cup) blackcurrants in a small bowl (set aside 25g (¼ cup) blackcurrants) If using fresh blackcurrants then add a teaspoon of water and swirl around. Add the extra 1 tablespoon of self-raising flour and coat the blackcurrants. If you are using frozen blackcurrants the flour will stick to them without the water.
- Pour the wet mixure into the dry mixture and combine with a metal spoon or spatula until just combined. Do not over mix.
- Fold the flour coated blackcurrants into the cake mixture.
- Spoon the cake mixture into a lined 900 g (2lb) loaf tin (pan). Scatter the remaining 25 g (¼ cup) of blackcurrants over the cake and press gently into the top of the cake mix.
- Bake for 55 minutes or until a skewer inserted into the cake comes out without any cake mix on it.
- Leave the loaf cake in the tin for 5 minutes then remove and place on a cooling rack until completely cold.
For the icing (frosting)
- Sift 80 g (½ cup) icing (confectioners) sugar into a small bowl.
- Add 2 tbsp lemon juice and mix until smooth.
- Use a spoon to drizzle the icing in zig-zags across the top of the loaf cake allowing it to drip down the sides. Leave for 30 minutes for the icing to set.
- Serve in slices for breakfast, with coffee or tea. Or serve with Greek yogurt or ice cream and Blackcurrant Compote.
Chloe says
I’m loving this for breakfast with yoghurt and the rest of the compote that I made. the truck for adding a drop of water when coating the whole berries in flour was genius!
Sisley says
This was so delicious and so moist. I love the blackcurrants adding a big juicy hit.
Janice Pattie says
Thank you, Sisley.
Lesley says
This is a delicious bake. I love blackcurrants and the simple lemon drizzle icing was perfect on top.
Janice Pattie says
Thanks, Lesley.
Cat says
I absolutely loved this, so fluffy and delicious!
Janice Pattie says
Thank you, it is very light and fluffy.