- 100g butter, at room temperature
- 100g soft light brown sugar
- 4 eggs
- 150g self-raising flour
- ¼ tsp fine salt
- 500g redcurrants, picked, plus a sprig to serve
- 75g caster sugar
- 75g ground hazelnuts
- 25g whole hazelnuts
Grease a 23cm cake tin and line with baking parchment. Heat the oven to 180C.
Beat together the butter and soft brown sugar until fluffy, then beat in the salt and 2 eggs and 2 yolks, setting the 2 whites aside for later. When well combined, fold in the flour and salt.
Spoon into the tin, top with the currants and bake for 30 mins.
When the cake has been in the oven for 20 mins, beat the egg whites in a clean bowl until they form soft peaks, then beat in the caster sugar until stiff. Fold in the ground hazelnuts very gently, taking care to keep as much air in the mixture as possible. Spoon on top of the cake once it’s been baking for 30 mins, then bake for a further 15-20 mins until golden.
Allow to cool before turning out of the tin. Meanwhile, roughly chop the whole nuts and scatter across the top to serve with the reserved currant sprig.
ALTERNATIVE: Substitute red for black or white currants if you prefer.
Image: John Holdship