History corner buttermilk currant cake

5 servings
15 min
70 min
Very Easy


Number of serving: 5
340 g (3/4 libras) plain flour

115 g (1/4 libra) unsalted butter

115 g (1/4 libra) caster sugar

170 g (6 oz) currants

Pinch of spice

¾ teaspoon bicarbonate of soda

¾ teaspoon cream of tartar

440ml (3 gills) buttermilk

Optional (not in original recipe): 2 tablespoons Demerara to sprinkle on top of cake


  • Preheat the oven to 170?C/Fan oven 150C/325F/Gas Mark 3. Line a 23cm round springform tin with baking paper.
  • You could get away with a 20 cm tin but make sure that the baking paper comes up a good 2cm above the height of the tin.
  • Sieve the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. If you prefer, you can do this in a food processor.
  • Stir in the sugar, currants, spice and cream of tartar. Dissolve the bicarbonate of soda in a little of the buttermilk then add to the mix, stirring well.
  • Stir in the remaining buttermilk. Turn the mixture into the prepared tin and level the surface.
  • If using, sprinkle the Demerara over the top of the batter.
  • Bake for approximately 1 hour 10 minutes or until a skewer inserted into the middle of the cake comes out clean.
  • Stand the cake, in its tin, on a wire rack until the tin is cool enough to safely handle and remove.
  • Leave the cake to cool completely on the wire rack.
  • Bask in the glory of the wonderful thing you have made.


History corner Buttermilk currant cake, photo 1
History corner Buttermilk currant cake, photo 2
History corner Buttermilk currant cake, photo 3
History corner Buttermilk currant cake, photo 4


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