A moist loaf cake with fresh redcurrants, grated apple and orange extract to really bring out the flavour of the berries.
I love this time of year, when it is hot and sunny, and above all the shops are full of all different kinds of British summer fruits. There’s such a good range right now.
We have two great pick-your-own farms near where I live, Crockford Bridge Farm in Addlestone and Garsons Farm in Esher. You can pick redcurrants and blackcurrants, along with lots of other fruit and vegetables at Garsons, and lovely raspberries, strawberries and blackberries amongst others at Crockford Bridge Farm. We will definitely be paying both of them a visit this summer, as the kids will enjoy it for an activity too.
I got my redcurrants from the supermarket this time though, they were a good price and looked delicious.
The flavours in this Redcurrant and Orange Loaf Cake were great, even though the redcurrants alone tasted a little bit sour during our taste tests before baking!
Once baked, the cake was lovely and moist from the grated apple, and the orange extract really brought out the sweetness of the redcurrants. Definitely one to make again!
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Redcurrant and Orange Loaf Cake
Ingredients
- 250 g self raising flour
- 175 g butter
- 175 g light brown sugar
- 1 small eating apple peeled and cored
- 2 large eggs
- 1 tsp orange extract
- 200 g redcurrants stalks removed
Instructions
- Grease and line your cake tin, I used a loaf liner in my 2 lb loaf tin.
- Weigh out the flour, butter and sugar and place in a large bowl. Rub the ingredients together with your fingers, like making crumble, until you have the texture of fine breadcrumbs.
- Grate your apple into a bowl using a cheese grater, and mix it into the eggs and orange extract.
- Stir the apple and egg mixture into the flour and butter mixture, and mix until just combined.
- Add about three quarters of the redcurrants and mix in.
- Scrape the cake batter into your tin and spread it out.
- Spread the remaining redcuarrants on top and press them in lightly. Remember to keep a few back to decorate the cake with.
- Bake at 180 degrees for around 45 minutes, until lightly brown and a skewer in the centre comes out clean.
Notes
I’m sending my Redcurrant and Orange Loaf Cake over to #CookBlogShare at Supergoldenbakes.
I’m also sharing this with Bake of the Week at Casa Costello.
Hello, I made your Redcurrant loaf cake today with the berries from my garden, it came out so beautifully and so delicious i’ve been asked to make more! Do you know if its possible to freeze it?
Hi there, I haven’t tried freezing it but cake can normally be frozen. I don’t see why not, the only thing is it might get a bit soggy on defrosting as it is a moist cake. I am so glad you enjoyed it!
I love how moist that loaf looks, yum! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Wow this looks incredible – what a clever combination of flavours. Thanks again for linking up with #Bakeoftheweek x
Wow I am envious that you have berry picking farms nearby! The fruit in the supermarket tends to spoil so quickly. This cake looks delicious! Thanks for linking to #CookBlogShare – check out the other entries on Pinterest http://www.pinterest.com/supergolden88/cookblogshare/
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The flavours in this cake sound like a lovely summery combination and one which I’d like to try myself. You have also reminded me how much I miss ruin picking but there aren’t many left near me now. I’m off to see if I can find one in a directory though because you’ve really made me want to go!
Stopping by from Sweet and Savoury Sundays. Your red currant orange loaf cake looks so moist and delicious! When I was a little girl I used to love visiting my grandparents and picking currants off the bushes in their yard. Looking forward to trying your recipe. Thanks for sharing!