This is a quick, easy recipe that makes tasty, not-too-sweet little buns. I freeze any blackcurrants that I can’t use fresh and drop them straight into the mixture from frozen.
This recipe is from a friend who makes it as a whole cake. I’ve reduced the quantities, and also usually use some flour as well as ground almonds. This is a good gluten-free cake without the flour.
½ tspn vanilla essence
130g ground almonds (or 100g ground almonds and 30g self-raising flour)
½ tspn baking powder
100-150g blackcurrants (frozen is fine)
- Cream the butter and sugar together, then add the eggs and beat together.
- Add the vanilla essence, ground almonds and baking powder and stir together.
- Stir in the blackcurrants.
- Either spoon into a cake tin or bun cases and bake in a medium oven (180 degrees C / gas 5) for about 15-20 mins (buns) or 20-30 mins (if you make it as a whole cake).