Black Currant Bundt Cake

Black currant has been my favorite flavor after chocolate. The purple color of it attracts me a lot :) The berry has a distinct taste that not many would hate.

I had been waiting to make use of my bundt pan and today was the special occasion when I as a woman wanted to treat myself with my favorites for my day ;)

The cake treated my taste buds at its best :)

Hope woman around the world had a great day just as I did :)

WISH YOU ALL A VERY HAPPY WOMEN'S DAY :)

Ingredients:

All purpose flour(Maida) - 125 gms
Baking powder - 1 1/2 tsp
Salt - 1/4 tsp
Butter - 100 gms
Powdered sugar - 150 gms
Eggs - 2
Vanilla essence - 1 tsp
Milk - 1/4 cup
Black currants - 1/4 cup

Black currant crush - 1/2 cup

Method:

Pre-preparation -

Take the black currants in a microwave safe bowl and add a tbl sp of water to it and microwave for 1 min in high. Once it cools down, soak it in the black currant crush for one night or more. You can keep it in the fridge until use for even 6 months.

This soaked black currants can be used for cakes, cupcakes, milk shakes, dessert toppings, with pan cakes, on toasted bread etc. too.

For the bundt cake:

Chop the butter into small cubes and drop them into the beating bowl. Add sugar in two parts and beat until fluffy.

Now add one egg at a time and beat well for each addition until well incorporated. Add vanilla essence and mix well. Now add the milk in two parts and beat. Then add the flour mixture and fold gently. Finally add the soaked black currants with the crush and fold until well mixed.

Preheat oven to 375°F or 190°C. Grease the bundt pan with butter and dust with flour.

Fill the pan upto 3/4th and bake it for 25-30 mins at 375°F or 190°C.

Check if cooked by inserting a tooth pick. Its done if the toothpick comes out clean.

Allow it to cool on a wire rack for a while.

Soft and flavorful black currant bundt cake is ready :)

Enjoy at tea time :)

Tips:

You can replace black currents with raisins.

Bake these in cup cakes with some fresh cream topping to make it exotic.

Due to the weight of the black currants they tend to get to the base, so its better you use moulds that you invert so that the currants are on top while presenting.

Written by: Nithya
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