Blackcurrant & Vanilla Swirl Cake

Blackcurrant & Vanilla B

This is a recipe I shall never cease using: it’s simple to do and highly interchangeable. I first did it using strawberry jam and star anise to flavour, and I’ll be sure to do it again using different flavours, perhaps blueberry conserve and lemon zest or damson plum conserve and ginger. Just pick a preserve you like and a flavour to pair it with and you can make up your own wonderful combinations!

Blackcurrant & Vanilla Swirl Cake
Makes 16 slices

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  • 125g unsalted butter, softened
  • 175g caster sugar
  • 3 medium eggs
  • 125g self-raising flour, sifted
  • 65g plain flour, sifted
  • 65ml milk, at room temperature
  • 2 teaspoons vanilla extract
  • 4 tablespoons blackcurrant conserve


Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and line a 20cm square tin with non-stick baking paper. In a bowl, beat the butter with the sugar until pale and fluffy using an electric hand mixer. Add the eggs one at a time, beating well between each addition. Combine the flours and add half to the bowl, beat until smooth. Pour in the milk and vanilla extract, beat once again, followed by the remaining flour, beat until smooth. Transfer the mix to the prepared tin.

Beat the conserve in a bowl with a spoon until smooth then dollop spoonfuls over the cake mix. Use a knife to swirl the conserve into the cake mix, until marbled, being careful not to overdo it. Bake in the oven for about 25 minutes until risen and golden (and an inserted skewer comes out clean). Cool in the tin for 10 minutes then transfer to a wire rack before cutting into 16 squares. Delicious served warm with custard.


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