Blackcurrant Almond Loaf Cake


Happy bank holiday weekend lovelies! I hope you all have some great plans for the long weekend. After being super social yesterday, the rest of mine revolves around relaxing at home and getting some cooking in. Today's bake is this delicious blackcurrant almond loaf cake: a moist crumb cake with juicy, fresh blackcurrants and a light almond flavour. Blackcurrants are just coming in to season and these tart berries contain a whopping amount of vitamin C and antioxidants and make a nice change from your standard blueberries. Give this cake a go this weekend and share it with family and friends!


Blackcurrant Almond Loaf Cake

Serves: 8 slices

Time: 1hr 30 minutes



150g butter

150g golden caster sugar

150g self-raising flour

100g fresh blackcurrants

100g ground almonds

4 tbsp yoghurt or sour cream

2 eggs

20g flaked almonds



1. Preheat the oven to 160 degrees c. Grease a loaf tin with butter or coconut oil.

2. Cream the butter and the sugar together until fluffy, then beat in the eggs one by one. 

3. Fold in the ground almonds and flour gradually. 

4. Stir in the yoghurt. 

5. Using the back of a fork, gently mash the blackcurrants slightly to break their skins (this helps the yummy juices spread in the oven!). 

6. Add half of the cake batter to the loaf tin and spread to even out. Sprinkle the blackcurrants over the top and then spoon the rest of the cake batter on top of that. Even it out once again and then using a fork or a knife, swirl through the batter to marble it.

8. Sprinkle the flaked almonds on top of the batter and bake for 1hr 15 minutes or until a toothpick inserted comes out clean.

9. Allow to cool for 15 minutes in the tin and then remove from the tin and allow to cool completely before slicing and serving. 

Emma HantonBakingComment