Monday, February 7, 2011

Currant Slices with Spiced Apple Syrup

This cake chosen by the Sweet punch team, turned out to be a real treat indeed. The only thing I didn't have was a rectangular tray, which is something I'm definitely going to buy. But served in slices or wedges the cake is worth a try!!

Currants - 175gms
Cinnamon Stick - 1
Apple juice - 300ml
Plain white flour - 175gms
Baking powder - 2tsp
Unsalted butter - 175gms
Caster Sugar - 175gms
Eggs - 3 beaten
Vanilla extract - 1tsp

Place the currants, cinnamon stick and apple juice in a saucepan and bring to the boil. Remove from the heat and leave to stand for several hours or overnight. Drain the currants thoroughly, pressing the juices through a sieve, reserving the juices and cinnamon stick. Set aside the currants. Preheat the oven to180C. Grease and line a 12x9 inch rectangular tray-bake tin. Sift the flour, baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract. Beat well until mixture is smooth. Stir in half the reserved currants into the mixture and spoon into the prepared tin. Spread the remaining currants over the top. Bake in the oven for 30-35minutes or until firm and golden brown. Meanwhile, boil the reserved the juices and cinnamon stick rapidly and reduce by about half, until syrupy. Discard the cinnamon stick. Cut the cake into slices and serve warm with hot syrup spooned over.


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