I mean look at the size of this cake, so much for two people to eat. This is the first time I have cooked with blackcurrants. On cooking the berries burst making the cake top look like some random splatter artwork.
The blackcurrants in the cake were intense and zingy, a bit like lemon juice. My only criticism is I used a rich creamy butter, which made the cake too heavy and greasy. If I was to make this again, I would use a plainer butter.
Enjoy warm with whipped cream. Oh I can see the weight piling on. For a less buttery version of this Almond and Blackcurrant Cake, follow this link for the recipe.