Black forest gâteau for today

Black forest gâteau for today

By
From
Lucy's Bakes
Makes
1
Prep
10 mins
Cooking time
25 mins
Photographer
Jacqui Melville

When the other Lucy offered me her lemon curd cake recipe for the book, I immediately loved the idea but sadly had no lemon curd in my cupboard. Instead I made it as a chocolate cake and used blackcurrant jam in place of the curd. The result was a modern version with all the flavours of that 70s classic – Black Forest gâteaux.

Ingredients

Quantity Ingredient
175g caster sugar
175g butter, at room temperature
340g blackcurrant jam
3 eggs
175g self-raising flour
50g cocoa powder
icing sugar, for dusting

Method

  1. Preheat the oven to 180°C. Line a 20 cm round, deep cake tin with baking paper.
  2. Beat the sugar and butter until pale and fluffy then add half the jam. Mix well.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Sift in the flour and cocoa and gently fold in using a metal spoon.
  5. Turn the mixture into the prepared tin then drop teaspoons of the remaining jam randomly over the top of the cake.
  6. Bake for 35–40 minutes. Allow to cool in the tin, lift out and remove the baking paper. Dust with sifted icing sugar before serving.

Note

  • This recipe is vegetarian and nut-free.

What the testers say

  • BEN COLEBY – ‘I added some marinated cherries to the mix and served it with thick Norwegian yoghurt.’

    JACK MEEKCOMS – ‘I made this with my Dad. We had some really good blackcurrant jam and it was magic the way the jam cooked into the cake.’
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