Behold my redcurrants in early summer
Well, what with the AWESOME weather we have been having in this part of the world, they soon turned red, juicy and plump and my little girl and I harvested a whole colander full of the little beauties.
Picking them was easy but removing them from the stalks turned out to be a three person job.
They were gorgeous and tangy eaten fresh but I wanted to use them in something special as they were my first ever redcurrants since planting the shrub a few years back. So I decided on a crumble topped cake.
I used this trusty crumble recipe that is also brilliant on top of just apples or other fruit in the traditional sense of a crumble.
120g self-raising flour
3 tablespoons vanilla infused sugar
3 tablespoons light brown sugar
Rub the butter and flour together with your fingertips until they resemble oats. Stir the sugars in with a spoon. Keep covered in the fridge until use.
For the cake base I just used a simple sponge cake recipe.
200g butter or margarine
200g caster sugar
1 teaspoon vanilla extract
1 pinch salt
1 egg yolk
500g plain flour
1 sachet baking powder
250 ml whole milk
Cream the sugars, salt and butter in a bowl until pale and fluffy. Beat in the eggs and egg yolk. In a separate bowl, mix the flour and baking powder. Gradually beat the flour into the egg mixture and loosen up with the milk every now and again until both flour and milk are used up.
Spread the cake mixture onto a large, lined and greased baking sheet pan. Put your washed currants on top and sprinkle on the crumble mixture to cover the fruit. Bake at 200 Cº for about 30-40 minutes or until the crumble is golden and a skewer comes out clean.