A delicious and easy blackcurrant traybake, or sheet cake, which makes seasonal blackcurrants the star of the show. Delicious almond sponge cake contains bursts of sweetness and a hint of tartness from the berries inside!
My blackcurrant recipes are popular in July when blackcurrants are ripe. But if you freeze some after purchase or picking, then you can enjoy this tasty traybake cake all year round.
This recipe was inspired by my apricot traybake recipe on this site, and is great with ice cream, custard or whipped cream.
Traybake cakes are fab as you cut them into squares before serving, making them great for adding to lunchboxes or grabbing as a snack!
Ingredients
Here is what you’ll need for this recipe. Check the recipe card for the quantities, use this list as your shopping list or checklist for gathering the ingredients together.
- self-raising flour
- unsalted butter
- caster sugar
- vanilla extract
- ground almonds
- blackcurrants
- eggs
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this blackcurrant cake recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1. Cream together the butter and sugar.
Step 2. Add the eggs one by one, and mix well after adding each one.
Step 3. Fold in the flour, ground almonds, baking powder and vanilla extract.
Step 4. Mix until just combined.
Step 5. Grease the baking dish then pour in the cake batter and smooth around the dish with a spatula.
Step 6. Spread the blackcurrants over the top.
Step 7. Bake for 35-40 minutes at 180°C (350°F) (fan) in a preheated oven, or until the cake is golden, the centre of the cake is firm and a skewer comes out clean.
Step 8. Allow to cool in the dish, sprinkle with icing sugar, then cut into squares to serve.
Variations
Other fruits work well in this traybake. Why not try it with:
- blueberries
- raspberries
- strawberries
- plums
Equipment
I make this blackcurrant traybake in a 9 inch square stone baking dish, if you use a metal pan the cooking time may need to be reduced by 5-10 minutes, because metal pans heat up more quickly.
For best results do keep an eye on the pan as it bakes and look out for burning etc.
Related
Why not try one of these other related recipes?
Recipe
Blackcurrant Traybake Cake
Ingredients
- 220 g butter
- 220 g caster sugar (superfine sugar)
- 4 eggs medium
- 50 g ground almonds
- 170 g self raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 300 g blackcurrants
- icing sugar to serve
Equipment
Instructions
- Cream together the butter and sugar.220 g butter, 220 g caster sugar (superfine sugar)
- Add the eggs one by one, and mix well after adding each one.4 eggs
- Fold in the flour, ground almonds, baking powder and vanilla extract and mix until just combined.50 g ground almonds, 170 g self raising flour, 1 tsp baking powder, 1 tsp vanilla extract
- Grease the pan, pour in the cake batter and smooth around the dish with a spatula.
- Spread the blackcurrants over the top.300 g blackcurrants
- Bake for 35-40 minutes at 180 degrees in a preheated oven, or until the sponge is golden brown and the centre of the cake is firm and a skewer comes out clean.
- Allow to cool in the dish, sprinkle with icing sugar, then cut into squares to serve.icing sugar
Bryan says
I put have the currants in the mixture and half on top, turned out great very tasty
bakingqueen74 says
Awesome Bryan! Thanks for letting me know.
Tess says
just made this, thank you it is delicious. I have made it for our group on Monday afternoon ( 4 days time). What is best, keeping it in a cake tin or freezing it please?
TIA
bakingqueen74 says
Hi Tess, I would freeze if you have made it well in advance. Glad you found it tasty!
Hannah says
can you use frozen fruit instead? thanks
bakingqueen74 says
Hi Hannah, yes you can use frozen fruit, just leave it to defrost first and drain it before using so it doesn’t make the cake batter go soggy.
Menna Kasicka says
I make this cake all the time using blackcurrants from my garden. The tangy blackcurrants work well against the almond sponge . It’s not difficult to make either Love it !
bakingqueen74 says
Brilliant!
Menna says
Wonderful recipe. Really easy to make and everyone loves it Thanks
bakingqueen74 says
That’s great, thanks for leaving your review
Helen says
I made this Blackberries from my garden, it was amazing x
bakingqueen74 says
That’s great Helen! So lucky to have blackberries in the garden, I don’t have any this year as I cleared all of our brambles.
Ann Abbey says
Fantastic!
bakingqueen74 says
fab, glad to hear you enjoyed it, thanks for leaving your star rating.
Sally says
I love this recipe, thank you. I’ve made it many times with different fruits and I thought that I would share today’s gambol which was a triumph with the family. I used four stalks of my home grown rhubarb and a 9×12 tin with the same quantity of mix but shorter baking time.
bakingqueen74 says
wonderful to hear Sally thanks! The rhubarb traybake sounds delicious.
Lynne says
I’m just doing the same. Only had about 150g of blackcurrants so I’ve made up the difference with chopped rhubarb. It’s in the oven now (along with a Victoria sponge that’s going to be an elderflower drizzle cake).
Jayne says
Hi Lucy, this sounds really good butvi can’t have the almonds, can I substitute it with something else, thank you.
bakingqueen74 says
Hi Jayne, thanks! You can leave out the almonds and replace them with the same amount of self-raising flour (so use 220 g instead).