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  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)
For coylis
  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.

Recipe Summary

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1716 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.4%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 153.2 mg51.1%

Sodium 373.8 mg15.6%

Total Carbohydrates 403 g134.3%

Dietary Fiber 0.87 g3.5%

Sugars 311.7 g

Protein 13 g26%

Vitamin A 20.4% Vitamin C 1125%

Calcium 29.4% Iron 51.9%

*Based on a 2000 Calorie diet

Easy Blackcurrant Sponge Recipe