Serves 10


For the cake.

150g unsalted butter

125g caster sugar

1 tbsp vanilla extract

150g self raising flour

2 large eggs

A pinch of salt

150g blackcurrant jam

For the blackcurrant sauce.

150g of blackcurrant jam

50ml Crème de Cassis or any other red fruit liqueur or just thin with 50ml of water

To serve.

200g Tims Dairy Bio-Live Greek style yogurt with Blackcurrants

Add fresh berries, edible or sugared flowers


Preheat the oven to 180 0 C

Grease and then line with baking paper a loaf tin measuring 21 x 11 cm. Grease the baking paper too. Use a spoon and spread the blackcurrant jam all along the bottom of the tin

Beat the softened butter with the sugar till light and fluffy. Add the eggs, one at a time. Add the vanilla, salt and flour. Using a spatula, mix the batter fully. Spoon the cake mix into the tin and bang the tin onto your worksurface a couple of times to ensure that the cake mix has spread evenly in the tin. Bake in the oven for approx 50 mins or until a skewer comes out cleanly. Leave the cake to stand for 5 mins and then turn upside down onto a dish

In a small saucepan, warm up the jam with the liqueur or water over medium heat to incorporate and make more into the consistency of a sauce and keep to the side

Remove the paper from the cake and spoon over the melted jam. Serve with the yogurt on the side and more berries and edible or sugared flowers if you wish


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