Scottish Blackcurrant Drizzle Cake Easy Scottish Recipe Homegrown Blackcurrants
Scottish Blackcurrant Drizzle Cake Scottish Recipe
We all got a little bit excited about this new Scottish recipe for blackcurrant drizzle cake! Its such a delicious way to use up your home grown blaccurrants.
We created this using our delicious homegrown Scottish blackcurrants. They grow so well here in our Scottish garden climate and we have tonnes of them in the garden so are always looking for new ways to use them. I’ve not seen a recipe like this in traditional Scottish cooking but I can almost guarantee they would have been growing them in their gardens many moons ago as they are so easy to grow in Scottish climate and they provide such a good nutrititonal boost.
You can print out the full recipe on my website:
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I have used lime to flavour my syrup as I think it works really well with the blackcurrants and half of the syrup goes onto the cake first then the blackcurrants are added to the pan to create the blackcurrant drizzle. You will see in the video below how the whole recipe comes together or you can print it out from this page.
I also love using my blackcurrants in smoothie recipes and for making a delicious blackcurrant compote recipe for topping off my traditional Scottish porridge in the morning. I also freeze an absolute tonne of Scottish blackcurrants so I can use them throughout the colder seasons in recipes and give myself and my family a nutritional boost from our Summer blackcurrants in the winter through our smoothies and other Scottish recipes.
Blackcurrants freeze really well and you can also preserve them by making blackcurrant jam or blackcurrant booze! This loaf cake would also freeze well if you wanted to make a few up in advance but without the syrup. I’m always thinking batch cooking these days to help save time in the kitchen. Life is just soooo busy with little ones! Anyway back to this delicious blackcurrant drizzle cake recipe.
How to Make American Blackcurrant Tart/Cooking Week - 006
Too many currants? This yummy recipe will help keep the numbers down. Using simple techniques this pudding is a treat!
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Black and Red Currant Jam
If you have currants, red and black, here is a good - no pectin- recipe.
Two and a half cups each of red and black currants and only 3 cups of sugar. SKIP TO RECIPE: starts at 3:08
Currant Recipes !
Dew-kissed currants, warm from othe sun, look like candy, but surprise the tounge. With summer in full swing, now is the perfect time to get to know these ruby red gems a little better
0:00 - Intro
0:00:12 - Fresh Summer Berry Tart
0:00:21 - Growing Currants
0:00:30 - Bunches of Currants
0:00:39 - Frozen Currants
0:00:48 - Red and Black Currant Parfaits
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Black Currant Pie - October Pie Collaboration
This is the 3rd of my pie recipes for the October Pie Collaboration with Tammy from Little Jordan Farm and Mrs. Lori from Whippoorwill Holler. I was given black currants by a neighbor, and my, this pie was delicious! I took it to church for a potluck, and it was gone in no time.
Be sure to watch to the end to find out who I am tagging!
Here are links to the pie collaboration.
Little Jordan Farms:
Whippoorwill Holler:
Ingredients: double pie crust, 4 c black currants, 3/4 to 1 c sugar, 1/4 c all purpose flour, 1 1/2 Tbsp lemon juice, 1 to 2 tsp quick tapioca, egg wash for crust (optional)
#OctoberPieCollaboration #BlackCurrantPie #CurrantPie #PieCollab #LittleJordanFarm #WhippoorwillHoller #VickiesCountryHome #blackcurrant #howtomake #recipe #laticecrust
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Black Currant And Strawberry Crumble Slice | Gluten-Free Recipe
Black Currant And Strawberry Crumble Slice | Gluten-Free Recipe
It's been 24hrs since I launched my 2nd cookbook “Celebrate Your Sweet Tooth” (Grab your copy here! and my team is busy packing hundreds of orders from my distribution. Throughout the book, I have recreated some old recipes from one of my online cooking classes and made them completely plant-based. As well, I have a ton of new recipes like this one I am sharing with you today that's in the book.
This crumble slice is in honour of my good mate Kate, who grew up in country Victoria playing tennis as a young girl. Every Saturday the “tennis club ladies” would put on a spread of sandwiches, drinks and sweets for lunch and afternoon tea. The jam crumble was Kate’s favourite and it just made her wild with excitement. She reckons the recipe was probably from one of those old Women’s Weekly magazines. My version tastes just as good, with the timeless combination of flavours, homemade jam and a biscuity base. Here’s to childhood memories of growing up in the country. Here’s to Kate for nagging me to make this beauty.
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For the Jam:
300g frozen strawberry
300g frozen blackcurrant
175ml maple syrup
5ml vanilla extract
5g cornflour
15ml water
Crust and Crumble:
300g almond meal
15g cornflour
100ml coconut oil
80ml maple syrup
5ml vanilla extract
A pinch of salt
1ml of #FORGIVENESS
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For the jam:
In a small pot, add the frozen berries, and maple syrup, and cook on a gentle simmer for around 20 minutes while constantly stirring.
In a small bowl, mix the cornflour and water. to make a slurry. Add to the simmering berries along with the vanilla, and stir. Cook for another minute.
Turn the heat off and let it cool.
For the crust and crumble:
Preheat your oven to 160C.
In a bowl, mix all of the ingredients until well combined.
Separate 250g of the mixture and set aside.
Transfer the remaining mixture to a 23cm x 22cm x 5cm rectangle tray lined with baking paper. Press gently to make a base.
Bake for 10 minutes.
Remove from the oven and add the jam evenly on top. Break down and sprinkle the reserved crumble mixture, and bake for another 20 minutes.
Let rest and serve.
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Makes: 8-12 slices
Prep time: 8-10 mins
Baking time: 30 mins
Freezer-friendly: Yes
C, GF, RSF
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