Smother yourself with zing to satiate your curvaceous appetite. And, dazzle.
Layers of sponge base, scattered with tangy blackcurrants topped with a crisp crumble give complexity in textures and complementary flavours. A scrumptious gluten-free moist version of this Blackcurrant Buckle, a traditional American cake similar to a streusel.
This recipe will bust your bubble that vegan food can’t be scrumptious.
- When the other half has nipped away for the weekend and you’re dying to have a little luxury all on your todd
- When you’ve gone bonkers with what to serve up for dessert at a dinner party, you’ve literally just invited all and sundry over and nothing but the wow factor will do
- When you’ve got a new date lined up and you wanna make something pretty nifty
Blackcurrant Buckle was inspired when dreamily listening to folk singing, sitting in one of the cozy restaurants in Greenwich Village in New York.
So, what exactly are blackcurrants? Well, they’re ebony pearl-sized blackcurrants that are popular in UK, ripening late June and are available for a short season until August, sometime. They’re relatively easy to freeze, though as always best to use fresh and as available. You can normally find blackcurrants in local farmers markets – although, there’s nothing like handpicking your own and then rustling up a dish with them.
In terms of this Blackcurrant Buckle I use my gluten-free flour mix rather than shop brought, which gives it a be-spoke element. Millet is the main flour; just gives this a lift and its bedazzling colour.
Blackcurrant Buckle is vegan and gluten-free.
- For cake base
- 300g millet
- 60g flaxseeds
- 60g oats
- 80g tapioca flour
- 100g raw unrefined cane sugar
- 3 tsp baking powder
- Pinch of salt
- 170ml olive oil
- 130ml water
- For fruit layer
- 200g Blackcurrants
- For topping
- 100g millet
- 50g raw unrefined cane sugar
- 25g coconut oil
- Pre-heat the oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
- Line a 9-inch cake tin with oil and line the base with parchment. Use a pair of scissors to cut a circle to cover the base.
- Grind the millet finely in a high-speed blender and transfer to a mixing bowl.
- Then grind the flaxseeds, oats, sugar and salt and mix into the millet. Add in the tapioca flour and baking powder.
- Then add the water and finally the oil. Mix with a spatula and transfer the batter to the base of the tin.
- Scatter the blackcurrants over the batter.
- To make the topping, place the millet and sugar in a high-speed blender and blend till fine. Transfer to a mixing bowl. Add the coconut oil and with your hands form a crumble. Scatter the crumble topping over the blackcurrants.
- Cover the cake tin with aluminium foil and bake in the oven for 50 minutes. Remove the foil and bake for a further 15 minutes.
- Test that the cake is baked through by using a skewer or knife. The cake is baked if it comes out clean.
- Place the cake on a cooling surface and serve at room temperature. Keep in a sealed container as necessary and consume over the next two or three days.