Bake a Cake Patacake.

Aug 13, 2013 by

My mother used to sing this for my son. It came into my head today when I used one recipe to bake both these blackcurrant buns and a blackcurrant bundt cake.

Blackcurrants – Nutrition
“It may not be as fashionable as its more exotic cousins but the humble blackcurrant is the healthiest fruit of all.
Research shows that the common or garden blackcurrant is more nutritious than other fruits, from home-grown apples and strawberries to tropical mangoes and bananas.
Blackcurrants also contain the highest levels of health-boosting antioxidants – natural compounds credited with the ability to stave off a range of illnesses from heart disease to cancer.”
Read more….

They make a lovely tangy icing and give a really vibrant natural colour.

The colour and flavour comes from making a purée with 100g of blackcurrants cooked down and then adding 75g of sugar.  Taste while adding the sugar and add according to palate. There is sugar in both the cake and in the icing so it needs to be reasonably tart.

Push the mixture through a sieve and allow to cool.

For the cake mixture:
125g softened butter
125g sugar
2 eggs
1 teaspoon baking powder
150g plain flour
2 tablespoons of blackcurrant purée.

Cream the butter and sugar until light and fluffy.  Add the eggs one at a time. Sieve in the flour and baking powder. Stir in the purée.

Bake in 12 bun cases at 200 degree C for about 12 minutes or pour the mix into a bundt cake tin and bake at 190 degree C for approximately 35 minutes or until springs back to a gentle touch. 

For the icing
100g icing sugar
25g soft butter
2 tablespoons of purée
a drop of milk if necessary to adjust consistency.

Mix well and pour over cake or pipe onto buns. Decorate with fresh blackcurrants.


Meanwhile –

Pat-a-cake, pat-a-cake, baker’s man.
Bake me a cake as fast as you can;
Roll it, Pat it and mark it with B,
Put it in the oven for baby and me.

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