Having missed a few of the recent Sweet Punch challenges, I was determined to make it this time. The challenge itself for the month of February helped a lot because it was very simple. The end result though was absolutely delicious and provides me with a great option for dessert whenever we might have guests over.
There was however only one hitch. Since I got down to make it only at the last minute, I didn't have enough time and could not find black currants, which are supposed to be the main ingredients – after all they were supposed to be currant slices! But as I said I didn't want to miss out on the challenge, so I went ahead and substituted the currants with something that was readily available – Sultanas. This tells you more about both of them.
Currant (Sultana) Slices with spiced Apple syrup
Recipe Source: 1 Mix, 50 Cakes
- 175 gm (1.15 cups) Black Currants (I used Sultanas)
- 300 ml Apple Juice
- 1” Cinnamon stick
- 175 gm (1.75 cups) Plain Flour
- 2 tsp Baking Powder
- 175 gm (0.75 cup ) Butter
- 175 gm (0.9 cup) Sugar
- 3 eggs, lightly beaten
- 1 tsp Vanilla Extract
Mix together the apple juice, sultanas and the cinnamon stick in a saucepan and bring it to boil. Once it starts boiling, switch off the heat and let this mixture stand for a few hours. I left it for about 6-7 hours.
Once the waiting is over, strain the Sultanas, reserving the juice too. Press slightly on the Sultana to get the juice out. Pick out the cinnamon stick and add it to the reserved juice. Keep both the juice and the Sultanas aside.
Pre heat the oven to 180 deg C. Grease and flour a 12”x9” rectangular tin and keep ready.
Sift together the flour and the baking powder. Cream the butter and sugar together till it is pale yellow and fluffy. Add the beaten eggs and the vanilla extract and beat together. Now add the flour little by little and mix to get a smooth batter. Add half the reserved Sultanas and mix well. Spoon this mixture into the prepared tin and sprinkle the remaining Sultanas on the top.Bake in the pre heated oven for about 30 minutes until its cooked.
Take out of the oven and let it cool in the tin for 5 minutes before turning it out on to a wire rack.
While the cake is cooling a bit, bring the reserved apple juice along with the cinnamon stick to a boil and continue to heat on high till it reaches a syrupy consistency.
Once done, discard the cinnamon.
Serve a warm slice of the cake along with the apple syrup spooned over it. Enjoy!
My Notes: This was as simple as it could get. I could put together everything in under 15-20 minutes once the Sultanas were soaked and ready.
I did find the batter to be a little on the dry side and at one point had to add a little milk to get it going, but once the cake was done I thought that it could have done without it too.
The tangy syrup and the tangy Sultanas were a good contrast to the sweet cake. I felt that it would be great with some custard too, will try that combination next time!
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