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. Obviously each fat bring it’s own qualities to the table, but you should feel free to experiment. I’ve found using oils, in place of butter, makes cakes more tender. It also keep them moist for longer, should you be the kind of person who keeps cake long enough for it to dry out.


  • 225g olive oil
  • 225g self raising flour
  • 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


  1. Pre-heat oven to 180C. Butter and flour a large bunt tin.
  2. Combine all the cake ingredients in a large mixing bowl and whisk until smooth.
  3. 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.
  4. While the cake cools, whisk together the double cream and creme fresh into soft peaks. Decadently drape the cream mixture over the bunt tin, spread with the back of a spoon. Crown the bunt with lengths of white currants and instagram the hell out of it because that shit is sexy AF.

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