Currant Cake With Cream

1. 1

   Preheat the oven to 325u00b0F. Grease and flour a 10 inch springform pan. Warm 1/3 cup jam in a saucepan until it liquifies, remove from the heat, let cool then stir in the fresh currants. Set aside.

2. 2

   Cream the butter, sugar, 1 pinch salt and vanilla extract until creamy, then add the eggs, 1 at a time. Mix the flour and baking powder together then stir into the batter. Spread 1/2 of the cake batter into the prepared pan then spread a layer of jam on top, reserving some to serve with the cake. Spread the remaining cake batter on top then drag a fork through the mixture to form streaks and bake the cake for 35-40 mins. Remove the cake from the oven and let cool on a wire rack.

3. 3

   To serve, sprinkle the cake with powdered sugar. Stir in the remaining jam into the whipped cream and serve it with the cake.

* Per serving · 4 servings · Values may vary.