Once more I seem to use Dan Lepard's Rye Apple Cake as a source of inspiration. The Book Short and Sweet gives just muscovado sugar, and I used the Billington's Light Musccovado. On Line the recipe is for Dark Muscovado, however I wanted the flavour of the fruit to shine through. With only 75 g butter for 8 portions, of yummy moist cake, this is a preferred basic recipe. The techniques is also very easy and quick. I used half a teaspoon ground mace as a substitute for the recipe's ground cinnamon in the cake mixture, and spread the raw blackcurrants on the top, followed by the almonds, and a light sprinkling of demerara sugar, This was baked in a 20cm springform cake tin.
With a small bowl full of blackcurrants from my couple of bushes grown here in the garden from cuttings, I decided to have a 'gratitude' cake celebrating the first harvest. The cake was cut into four, and three sections frozen, ready to use for further Bun Fridays. Looking forward to today's Bun Friday at teatime later.
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