White currants are in season for about 12 minutes, so you have to act fast if you see them. They tend to be sharp and a little sour, so I try to combine them with a delicate light desert.
I don’t think enough people are aware that you can substitute fats in recipes. Butter, olive oil, coconut oil, beef dripping – if you’re so inclined.
- 225g olive oil
- 1 tsp baking powder
- 200g golden castor sugar
- 4 Large Eggs
- Finely grated zest of 2 large clementines
- 250ml double cream
- 100ml Creme Fresh
- A “punnet” of white-currant
- Pre-heat oven to 180C. Butter and flour a large bunt tin.
- Combine all the cake ingredients in a large mixing bowl and whisk until smooth.
- Pour the cake batter into the prepared tin and place in the oven for 20 – 25 minutes. Once cooked, remove from the oven and cool for 5 minutes before turning over onto a cake stand.
- While the cake cools, whisk together the double cream and creme fresh into soft peaks. Decadently drape the cream mixture over the
bunttin, spread with the back of a spoon. Crown the bunt with lengths of white currants and