BlackCurrant Cake

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BlackCurrant Cake


Cooking Time

Preparation Time :20 Min

Cook Time : 40 Min

Total Time : 1 Hr 0 Min


Serves : 8
  • 2 cups self-raising flour

  • 3/4 th cup caster sugar

  • 150gm softened butter

  • 4 eggs (beaten)

  • 10pc washed and dried blackcurrants

  • For icing :- 4-5 tablespoons of neutral jelly

  • 3-4 tablespoons of blackcurrant crush

  • Pink and royal blue colour 1/4teaspoon each (just to mix with jelly so as to make colour of black currant)

  • Sugar water syrup 1 tablespoon each to be put in divided layers of cake

  • Green food colour for making leaves 1/4 teaspoon

  • Whipped cream 1 small bowl


  • Heat oven to 150C for 10 min (preheat)
  • Prepare baking tin, line with greaseproof paper if necessary. 
  • Cream the butter and sugar well. 
  • Add the beaten eggs and flour in small quantities beating well. 
  • Stir in the black currants gently
  • Pour into cake tin. 
  • Bake for 40 mins and test with a knife to check if it is cooked 
  • When knife comes out cleanly remove cake from oven and tip out on to a cake rack to cool 
  • Now cut the cake into 2 layers
  • Put sugar water syrup and then whipped cream on top
  • Add blackcurrant crush
  • Mix this way
  • Cover with another layer of cake, repeat the process if you are making it in 3 layers
  • Now put whipped cream on top
  • Shape it nicely
  • Using patri make the sides neat
  • This was it will come out
  • Now take a bowl add jelly
  • Put pink and blue colour inside
  • Mix it gently till a nice blackcurrant colour appears
  • Now comb the cake nicely from the sides
  • Put blackcurrant jelly on top
  • This way it should be free flow
  • Now take out carefully on a cardboard
  • Make roses
  • Place on cake
  • Repeat again and place the second rose
  • Make leaves using piping bag, put green colour with white whipped cream
  • Make a border below
  • Cake is ready