1. Start by making the jam. Place the blackcurrants into a heavy-bottomed pan together with the water and sugar. Gently heat until the sugar has dissolved, then bring to a rolling boil for 10 minutes. Pour into a clean jar, and set aside.

2. Preheat the oven to 175C/gas mark 4.

3. Line the bases of 2 x 20cm (8in) sandwich tins.

4. Sift the flour and baking powder into a bowl, then add the butter, the eggs, sugar and vanilla. Beat together using a hand-held mixer until thoroughly blended, taking care not to over-mix. Scoop the batter into the tins and level the top.

5. Bake for 20-25 minutes, until the cake springs back to the touch or a knife inserted into the centre comes out clean.

6. Remove from the oven and leave to cool for a few minutes, then run a knife around the rim to loosen the cake from the tin and turn out on to a wire rack. Peel off the paper and leave until completely cool.

7. Lightly whip the cream until just thickened into soft peaks. Spread the cake with 9 tbsp jam and cream and sandwich the two layers together. Best enjoyed the same day.

About the author

Anna Pettigrew

Anna Cairns Pettigrew is a photographer, cook and recipe developer and a lover of all things organic. She can usually be found either gardening or cooking up a storm. She lives in the Scottish countryside with her husband, 2 children, 1 dog and 8 chickens!

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