Unfortunately I can’t claim the credit for the inspiration or for the recipe for redcurrant curd – that honour goes to The Monday Baker: check out her site for some great inspiration!
Last year I picked redcurrants and then didn’t really know what to do with them, being too lazy to make redcurrant jelly, so I was really pleased to see a recipe for redcurrant curd – what a great idea! I have been eating it on toast and thought it might be good in a Victoria sponge. Instead of one large cake I made these mini ones for a change, but the principle is exactly the same.
If you have a tin for making mini Victoria sponges you will probably need to adjust the quantities to use three eggs. Otherwise, for one large Victoria sponge you will need:
225g caster sugar
1 teaspoon vanilla essence
225g SR flour
Set the oven to 180°C and grease and line two 8″ sandwich tins (or your mini Victoria sponge tray).
Cream the butter and sugar until pale and creamy.
Add the eggs, one by one, and the vanilla essence.
Fold in the flour but take care not to overwork.
Divide the mixture equally between the two tins and gently level.
Bake for around 20 minutes or until the cakes are golden and firm to the touch.
Allow to cool briefly in the tins before turning out onto a wire rack to cool fully.
If you would like the recipe for redcurrant curd, you can find it here.
Make sure you fill your cakes when they are completely cold or they will melt the curd. And if you don’t want the filling to run down the sides, make sure you only spread the redcurrant curd partway to the edges: the top layer will push it to the edges when you put it on.
Finish with a sprinkle of icing sugar and some redcurrants if you have saved some.
After making the redcurrant curd I decided I was inspired enough to make the effort to make some redcurrant jelly this year – I will report back!