D requested I make it again. Now I know why he picked up the blackcurrants.
So here it is Before it went into the oven...
Blackcurrant CakeServes 6 – 8
180g unsalted butter
200g caster sugar
200g ground almonds
1 teaspoon vanilla extract
160g - 200g blackcurrants, topped and tailed
Preheat the oven to gas mark 4. Butter a 10 inch loose bottomed tin and line the base with baking parchment.
Cream the butter and sugar until the mixture is pale. Add the eggs, one at a time, beating well. Then slowly fold in the ground almonds and the vanilla extract. Pour the mixture into the tin and evenly scatter over the blackcurrants. Bake for 30 minutes until golden and just firm. Allow to cool before removing from tin and serving.