This Lemon & Currant Cake is a super easy, old-fashioned style cake that takes about 2 minutes to throw together, not including the resting or cooking time. It tastes good with a glass of milk after a hard day at school; so good that it is hard to stop with just one piece. The wholemeal flour adds a nice nutty flavour and good texture, however the cake is also quite delicious with plain white flour.
Lemon & Currant Cake
Zest and juice of 1 lemon
½ – ¾ cup water
200g (1 cup) brown sugar
150g (1 cup) currants
½ cup sunflower oil
1 t baking soda
188 g (1 ¼ cups) wholemeal flour
1 t baking powder
70 g (¾ cup) ground almonds
Preheat oven to 180ºC/350ºF.
Add lemon juice to water, using extra water so that there is 1 cup of liquid.
Combine brown sugar, currants, oil, zest and lemon water in a large saucepan and bring to boil. Boil for 5 minutes.
Remove from heat and allow to cool for 10 minutes.
Stir in baking soda then sift in flour and baking powder.
Add ground almonds and mix until combined.
Spread into a greased & lined 20cm square baking tin and smooth the top of the mixture.
Bake for 30 minutes or until a cake tester inserted into the cake comes out clean of crumbs.
Cool in the cake tin for 5-10 minutes before turning out onto a cake rack to cool completely.
Store in an airtight container.