Easy Blackcurrant Sponge
|Creme de cassis||3 Tablespoon|
|Caster sugar||4 Ounce (125 gram)|
|Lemon juice||2 Tablespoon|
|Blackcurrant jam||6 Ounce (185 gram)|
|Water||2 Fluid Ounce (60 milliliter)|
|Sponge cake||1 (8 inch size)|
|Blackcurrants||12 Ounce (375 gram)|
|Caster sugar||2 Ounce (60 gram)|
1. Make the coulis. Combine the blackcurrants and sugar in a saucepan. Cook over low heat, stirring constantly, for 5 minutes, then press through a sieve into a bowl. Cool, then chill for at least 1 hour.
2. Combine the Creme de Cassis, caster sugar, lemon juice, blackcurrant jam and water in a medium saucepan. Heat gently, stirring, until sugar and jam have dissolved. Simmer for 5 minutes.
3. Put sponge cake on a heatproof plate; spoon hot syrup over top. Set aside until cold.
4. To serve, place a slice of sponge on each dessert plate. Spoon a little of the coulis on the side and add a rosette of whipped cream. Decorate with fresh blackcurrants and mint.