Monday, February 7, 2011

Currant Slices with Spiced Apple syrup


It is time to punch again.Yes,this month's Sweet Punch is hosted by yours truly and we are doing Bars/Slices this month.I chose this recipe from my favorite Cake book--1 mix,50 Cakes.Though technically not a Bar,this one can be called a Bar Cake as it is baked in a tray and cut into slices and served warm with Apple syrup.

For someone who started baking quite late and not used to home-made bakes,I had just one benchmark to achieve,bake something as good as stuff we get in bakeries.Whenever we got Butter Cake/Madeira Cake from McRennet or Chocolate Cream Cake from Hot Breads,I gave a silent sigh-when oh when would I be able to bake something like that!So,did I achieve that status?I do not know,but one thing I've come to realize is that,nothing can compare to home made bakes,the feeling of baking something on your own,the aroma coming out of the oven and then relishing warm cakes/cookies can give you pleasure which nothing store-bought can provide. 


I chose this recipe for two reasons.One,technically,I do not know what a Bar is,having not eaten or made one,so I chose a recipe which looked like a bar and tasted great as well,no risks.Second,because the recipe is very easy and fuss-free,if you remember to soak the currants in Apple juice beforehand.The taste is very bakery-like,probably because of the high butter content,almost like a butter-cake with the crunchy currants all the way through.

Picnik collage

Currant Slices with Spiced Apple syrup

Recipe source - 1 mix,50 Cakes


Black Currants - 175 gms / 6 oz
Cinnamon stick - 1' piece
Apple juice - 300 ml / 10 fl oz

Plain white flour - 175 gms / 6 oz
Baking powder - 2 tsp
Unsalted butter,softened - 175 gms / 6 oz
Caster sugar - 175 gms / 6 oz
Eggs - 3,beaten
Vanilla extract - 1 tsp
Oil or butter for greasing


Place the currants,cinnamon stick and apple juice in a saucepan and bring to the boil.Remove from heat and leave to stand for several hours or overnight.Drain the currants thoroughly,pressing the juices through a sieve,reserving the juices and cinnamon stick.Set both the sieved currants and juice aside.
Preheat oven to 180C/350F or gas mark 4.
Grease and line a 12/9' rectangular tray bake tin[you could use a 9' square tin as well if you don't have a tray]
Sift together flour and baking powder,reserve.
In a large bowl,cream together the butter and sugar till fluffy.
Mix in beaten eggs and vanilla extract and beat well.
Add the flour mix little at a time and beat well till you get a smooth batter.
Stir half of the reserved currants into the mixture and spoon into the prepared tin.Spread the remaining currants over the top.
Bake in the preheated oven for 30-35 minutes or until risen,firm and golden brown.
Meanwhile,boil the reserved juice and cinnamon stick rapidly to reduce by about half,until slightly syrupy.Discard the cinnamon stick.
Cut the cake into slices and serve warm with the hot syrup spooned over.


Sending this to Ally's event Delicious Desserts!


  1. Looks so yummy! Wonderful click,makes me drool! :)

  2. That was a very tempting piece there,would love to grab a piece straightaway :):)Nice click too.

  3. Looks very delicious and yum....and very attractive..nice pics

  4. Perfet squares u've got..looks very tempting with apple syrup

  5. Woww currant slices looks absolutely gorgeous, marvellous..

  6. This is a simple n sweet recipe dear..thanks for sharing :)


  7. Looks mouthwatering.. pass me here ;)

  8. Looks absolutely delicious :)

    As you said, baking at home and enjoying warm cakes have no match at all :)

    And you have become a pro now beating all the store bought cakes.. Keep your collars up buddy ;)

  9. Perfect squares.Looks so delicious.Wonderful clicks too.

  10. the clicks are superb...divine!!

  11. That is a super pretty cake! Loved the recipe too!

  12. Great choice, that looks delicious!! Bars are stuff like my millionaire's shortbread if you've seen it, usually anything with a shortbread-y crust, filling on top, and more layers depending on what you're amking!


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