Name: Blackcurrant and Brown Sugar Cake
Yield: Serves 8–10
Cuisine: United Kingdom
Ingredients: 225g/8oz self-raising flour; 3–4 tablespoons lavender syrup; 3 large eggs; 175g/6oz soft brown sugar; 175g/6oz butter, softened; 350g/12oz fresh blackcurrrants; 175ml/6oz soured cream; icing sugar; 200g/7oz cream cheese; marigold petals or other edible flowers; zest of 1 lime; 1 teaspoon baking powder

Preparation info

Serves
8–10

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

This is one of Yazzie’s creations using the blackcurrants from the garden. When she first made it for a whisky event, she decorated it with marigold petals which looked crazily magnificent. The cake itself is moist and fruity, delicately flavoured with lavender, and it pairs beautifully with single malts that reveal fruit and floral flavours.