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Black currant cake recipe


  • 2 No Eggs
  • 1/2 Cup Milk
  • 1/4 Cup Oil
  • 1/4 Cup Black Currant Crush
  • 1 Cup All Purpose Flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking Powder
  • 1/4 Cup Powdered Sugar


  • Beat the eggs with an electric blender or hand mixer.
  • Add the milk to the beaten eggs.
  • Now add oil. You can also use butter at room temperature for a better taste.
  • Add the black currant crush.
  • Just powder the sugar in a mixer jar and add to the mixture
  • Mix them all.
  • Now add the flour.
  • And mix well.
  • Add salt.
  • Then Baking powder.
  • and Baking soda. Mix them well and the batter is ready.
  • Grease a baking tray and pour the batter. Gently tap twice to release air bubbles.
  • Pre-heat an idly pot or steamer with about 2 cups of water.
  • Now steam the cake for 30 minutes or until it's baked.
  • Once done, allow it to cool down. Gently flip over a plate and the spongy cake is ready.
  • You can have it as such or add toppings of your choice.
  • Yummy, spongy black currant cake is ready!