Can you eat blackcurrants?

Yes. Blackcurrants are a type of edible currant, which also includes red currants and white (or sometimes pink) currants. They can all be eaten fresh; however, blackcurrants are very tart and typically sweetened or paired with sweet ingredients. You will often find them used for making preserves and syrups.

Are blackcurrants sweet?

Blackcurrants are not sweet. In fact, they are very tart. But when you pair them with sweet ingredients, like sugar, the flavor becomes more balanced. They go well in sweet desserts, like cake, or when used to make jam. Red and white currants are sweeter and more commonly eaten fresh.

Why were blackcurrants outlawed?

Blackcurrants were banned from being grown in the United States starting in the early 1900s because they were spreading a fungal disease to pine trees. It wasn't a problem in Europe, though, where the berries became popular and were used to flavor many candies and other treats. The ban was lifted in the 1960s, though some states continued it until more recently. Here's a great history of the blackcurrant plant.

What does a blackcurrant cake taste like?

Blackcurrants taste like an intense, tart grape or wine. They tend to have layers of flavor, which a start out sharp and tart and mellows into a deep earthiness.

Blackcurrant Cake

Name: Blackcurrant Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 4 tablespoons unsalted butter; 1 cup packed brown sugar (either light or dark is fine); 1 medium orange; 2 cups blackcurrants (fresh or frozen); 1 cup all-purpose flour; ⅔ cup fine cornmeal; 2 teaspoons baking powder; 1 teaspoon kosher salt; 1 teaspoon ground ginger; 1/2 cup granulated sugar; ½ cup (1 stick) unsalted butter, room temperature; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1 cup buttermilk, room temperature

Description

This rustic upside-down blackcurrant cake has a tender cornmeal crumb scented with orange and ginger, topped with jammy, tart blackcurrants set in a dark, buttery caramel.

Ingredients

Units Scale

TOPPING

4 tablespoons unsalted butter
1 cup packed brown sugar (either light or dark is fine)
1 medium orange
2 cups blackcurrants (fresh or frozen)
1 cup all-purpose flour
2/3 cup fine cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon ground ginger
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk, room temperature

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Instructions

Preheat oven to 350°F. Place a 10-inch cast-iron skillet over medium heat. Zest and juice the orange.
Make the blackcurrant topping. Melt 4 tablespoons of butter in the skillet over low heat, stirring until melted. Add the brown sugar and orange juice. Stir to dissolve, then let the mixture bubble and thicken slightly for about 4-5 minutes. Remove from the heat and spread the blackcurrants evenly over the top. Do not stir them in. Set aside while you make the cake batter.
Mix dry ingredients. Whisk together flour, cornmeal, baking powder, salt, and ginger in a medium bowl. Set aside.
Cream butter and sugar. Using an electric mixer, beat sugar and butter until light and fluffy, 5–6 minutes. Add eggs one at a time, beating well between additions. Add the orange zest and vanilla. Scrape down the sides of the bowl, then continue to beat until the mixture is very light.
Finish the cake batter. With the mixer on low, add the flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with the dry ingredients. Mix until just combined. The batter will be slightly lumpy because of the cornmeal.
Fill the pan and bake. Gently pour the batter over the blackcurrants in the skillet, smoothing the top, if needed. Bake in the middle of the hot oven until a toothpick inserted into the center comes out clean, about 50 minutes.
Cool and flip. Let the cake cool for 15-20 minutes, but no longer. Run a knife between the edge of the pan and the cake. Place a large plate or cutting board firmly over the skillet, then invert confidently in one motion. Leave the skillet in place for a minute before lifting it off.
Serve. Serve the cake warm or at room temperature with lightly sweetened whipped cream or vanilla ice cream. Garnish with chopped toasted almonds and additional blackcurrants, if desired.

Notes

After taking the cake out of the oven, let it sit for just 15-20 minutes to cool before flipping. You want the caramel and berries at the bottom to cool, but just slightly. Don't wait any longer, or the caramel will harden in the pan and be difficult to remove.

For best results, make sure all of your ingredients are at room temperature.

I've made this cake a few times, and I haven't needed to grease the pan or had any trouble removing it from the pan after baking. If your cast-iron pan is not in good condition or you need to use another type of pan, you will want to grease it well with butter.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: British