Currant Cake With Cream

Name: Currant Cake With Cream
Ingredients: 1/2 cup blackcurrant jam; 1/4 lb fresh currants; 1 cup butter or margarine; 1 1/4 cups granulated sugar; 1 tsp vanilla extract; 4 None eggs; 1 3/4 cups all-purpose flour; 1/2 tsp baking powder; 3/4 cup heavy cream, whipped to stiff peaks

9 ingredients

3 steps

Ingredients

1/2 cup blackcurrant jam
1/4 lb fresh currants
1 cup butter or margarine
1 1/4 cups granulated sugar
1 tsp vanilla extract
4 None eggs
1 3/4 cups all-purpose flour
1/2 tsp baking powder
3/4 cup heavy cream, whipped to stiff peaks

Directions

1

Preheat the oven to 325°F. Grease and flour a 10 inch springform pan. Warm 1/3 cup jam in a saucepan until it liquifies, remove from the heat, let cool then stir in the fresh currants. Set aside.
2

Cream the butter, sugar, 1 pinch salt and vanilla extract until creamy, then add the eggs, 1 at a time. Mix the flour and baking powder together then stir into the batter. Spread 1/2 of the cake batter into the prepared pan then spread a layer of jam on top, reserving some to serve with the cake. Spread the remaining cake batter on top then drag a fork through the mixture to form streaks and bake the cake for 35-40 mins. Remove the cake from the oven and let cool on a wire rack.
3

To serve, sprinkle the cake with powdered sugar. Stir in the remaining jam into the whipped cream and serve it with the cake.