Wednesday, August 28, 2013
I am straining and decanting my black and red currant gins (also the sumac vodka). I am spattered with amber and amethyst juices and the cat is looking at me funny.
The question is, what to do with this very alcoholic fruit? I can't just chuck these gin-rich currants. They cost a packet and, well, they're delicious! Hic. Jam is the obvious answer, but...how about a cake?
I think these currants would adapt very well to the Nigel Slater-inspired peach and blueberry cake recipe. But if anyone who tastes it is on the wagon, these currants would knock them straight off.
The etiquette of caking baking...