I wanted to make something which reminded me of tart English apples in rambling cottage gardens, picking wild blackberries in the hills of Rivington as a child, and the stained fingers that were part and parcel of pulling hundreds of blackcurrents of the bushes in my grandparents' garden. A hedgerow bundt would tick all of these boxes wonderfully.
My cake was an ode to a childhood filled with home grown fruit, teamed with a cheeky twist. I used blackcurrent yogurt, little pieces of candied apple, blackcurrent and rhubarb jam, and finished it off with a splash of Ribena icing!
- Preheat the oven to gas 3/160 C
- Grease and flour a regular sized bundt tin - 2.4l, 10 cup, 10 inch.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the extract.
- In a separate bowl, measure out the flour, bicarbonate of soda, salt, ginger and candied apple.
- Pour the yogurt into a jug.
- Sift in a third of the flour mix followed by half the yogurt. Repeat this until everything is combined. Don't over mix.
- Yes - the candied apple will get trapped in your sieve! This is ok... it gets a nice dusting of flour meaning the bits are less likely to sink... Now stir these into the mix.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour 3/4 of the mix into the prepared tin.
- Smear over a layer of jam, avoiding the edges.
- Cover with the remaining mix.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. It should be shrinking from the sides of the tin slightly.
- Leave the cake to cool for 10 minutes, then remove from the tin.
- Allow it to cool fully. I mean it.
- Mix the icing sugar with enough Ribena to make a fairly runny icing and tip it over the unsuspecting cake. Garnish with berries.
And there we have it folks. A regal looking cake suitable for garden parties, cake clubs or a brew in front of the telly.
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