So today we’re off to visit my fabulous co-editor and general partner in crime Roz Clarke (Airship Shape and Bristol Fashion, Fight Like a Girl) to do a bout of gardening / DIY, and I’ve made a cake to keep us going. I’m not great at cakes; they taste ok but they always look a bit weird (I’m no Mary Berry!). This one is particularly tasty and solves the problem of wondering what on earth to do with redcurrants, so I thought I’d share the recipe with you, as well as preserving it on my blog so I can find it for next time!
ETA – I have apparently posted this recipe before, which speaks volumes about my memory and proves that thing about “posting it here for next time” doesn’t actually work….
REDCURRANT MUFFIN LOAF
You will need :
1 x large mixing bowl
1 x small mixing bowl
standard size loaf tin
60gm unsalted butter
175 gm plain white flour
1/2 a tsp of salt
2 tsp of baking powder
120 gm caster sugar
1 large egg
120 ml milk
Lemon juice / vanilla essence (optional but tasty!)
Allegedly serves twelve restrained people, or six hungry ones.
Preheat the over to 180 degrees or equivalent.
Grease the loaf tin or line it with baking paper, whichever you prefer.
Melt the butter in a small saucepan. Once it’s melted, set it to one side to cool down.
Sift the flour into your large bowl, and add the salt and the baking powder. Add the sugar, but set aside one tablespoon of sugar to sprinkle on top of your cake later.
In your smaller bowl, , whisk together the egg, milk and melted butter. It might go a bit lumpy when you add the butter – this is nothing to worry about. Add 1 tbsp of lemon juice or some vanilla essence at this point if you want to.
Stir your wet mix LIGHTLY into your dry mix. Don’t be tempted to over-stir -mixing them too much at this stage will make your muffin very dense and heavy (oo-er!)
(This is your basic muffin base for making any kind of muffin. From this point you can add choc chips / apple / cherries – whatever you fancy really!)
Add your redcurrants. Fold them in, again stirring quite gently to keep lots of air in your cake. I’ve found it’s much easier at this point if you have frozen your redcurrants beforehand – it makes them much less likely to burst and makes them easier and cleaner to handle.
Spoon your muffin mix into your loaf tin, and give it a shake to make sure it settles into the bottom. Sprinkle the sugar you have set aside on top of the cake, and put it into the oven for 20-25 minutes (depening on your oven), until it’s golden brown and you can stick a knife in it and have it come out clean.
Let it cool for a few minutes. It’s equally nice warm with fresh cream or ice cream, or cold later on, or shared with friends, or alone 😉
You can also use this recipe to make individual muffins, but I’ve found a loaf cake is easier to transport