This is a busy home at the best of times. As most working parents know, trying to fit everything in around, school, work, out of school activities etc. plus trying to get cakespiration can be a bit of a squeeze. Where possible I do try and use some store cupboard, ready-made solutions in some of what I do. I do not see it as a cheap, lazy alternative, rather a time-saving alternative. Here is a packet of something, but how can I turn it into something that everyone may want to eat. You should see what’s next with a packet of Schar Gluten Free Brioche …..
So that is my general theme, use what is available and see what good can come out of it. Can I make a blackcurrant filling? Yes, but time in this here household is limited and keeping the blog going, also keeps me going. The sanity in the everyday chaos 🙂
Since a wee nipper I have enjoyed blackcurrants. Mum used to make the simplest of pies – blackcurrant, from a tin. It never lasted long and whenever I’m back there, it’ll rear its head. At least once a year 🙂 I have just used this in cake, because it’s all about cake!!
Firstly line 2 x 7″ sandwich tins and preheat the oven to Gas 4, 180c
If using frozen blackcurrants, ensure they are defrosted first.
For the Cake –
200g soft butter
200g caster sugar
4 eggs – lightly beaten together
150g gluten free self-raising flour
50g ground almonds
1/2 teaspoon baking powder
1 teaspoon almond essence
200g blackcurrants (washed and dried if using fresh)
1 Tin Blackcurrant Pie Filling
For the icing –
180g soft butter
360g Icing sugar
Drop of boiling water
Make the sponge by beating the butter and the sugar until light and fluffy, this can take about 5/6 minutes. Slowly pour in the lightly beaten eggs a small amount at a time, so that the eggs are mixed in and the mixture doesn’t curdle. If this starts to happen add a spoon of the flour to bring it back. Beat in the almond essence, the mix in carefully the gluten free flour, ground almonds and baking powder.
Divide the mix in half and colour one half with a splash of purple colour (if using). Then stir in 100g of blackcurrants into each of the colours. Pour the batters into the prepared tins and swirl to mix the colours. But only a quick swirl!
Bake for 30 – 35 mins, until a skewer inserted comes out clean. Leave to cool before removing from the tins. Then cool completely before sandwiching together with the buttercream.
To make the buttercream beat the butter until light and fluffy. Gently stir in the icing sugar (to avoid the dust cloud) then beat again until light and fluffy. If you find the mix still a little stiff the spreading, add a spoon or two of boiling water. Add too, a teaspoon of almond essence,at this stage. Remove a third of the buttercream and colour with a squirt of purple colour.
Once the cake has cooled – assemble. Spread a small amount of the plain coloured buttercream around the middle of one of the cakes and fill with about a third of the tin of blackcurrant.
Place on the other cake and spread a thin layer of the plain buttercream all over (top and sides) to form the base layer from which to decorate. Let this set for an hour so in a fridge.
Once set, spread the remaining plain and purple buttercream around the cake and using a turntable and a straight-edged spatula, smooth the buttercream (and at the same time creating the merge of colours) down to form a flat and multicoloured surface.
To serve use the rest of the tin of blackcurrants and spoon them around the edge of the cake, so that they drip down the sides of the cake.
Best eaten within a couple of days or as I did share with the neighbours 😀😀🍰