Black currant lavender bundtcake

This is classic bundtcake dough – butter creamed with sugar, then eggs, then flour. The black currants fruits are not very numerous to avoid weighting down the cake what might cause soggy texture. Among ingredients we have French black currant liqueur Creme de Cassis which gives main, clear and tangy flavour. Lavender suits perfectly this taste adding some herbal and light hint. The cake is moist and fluffy at the same time. All above make this a sin worth bake. Enjoy!


10 cups budtcake pan



  • 1 cup butter, melted
  • 1 cup sugar
  • 2 tablespoons dried edible lavender
  • 2 teaspoons vanilla extract
  • ½ cup milk
  • 3 eggs
  • ½ cup black currant liqueur (Creme de Cassis)
  • 2 cups all purpose flour
  • 1 cup ground almonds (almond flour)
  • 2 teaspoons baking powder
  • ¼  teaspoon salt
  • 2-3 tablespoons black currant fruits


  • ½ cup icing sugar
  • 2 tablespoons black currant liqueur (Creme de Cassis)
  • 2 tablespoons water




Preheat oven to 350°F. Grease the pan and dust it with flour.

In a bowl stir together melted butter, lavender, sugar and vanilla extract. In a separated small bowl slightly beat eggs with a fork. Add eggs, milk and black currant liqueur to the butter mixture and stir (or mix with electric mixer) until combined. Add flour, ground almonds, baking powder and salt and mix until incorporated. Spoon the 1/3 of cake mixture to the prepared pan. Scatter 1 tablespoon black currant fruits. Spoon the next 1/3 of the cake mixture on the top and repeat with fruits. Spoon the rest of the dough over. Bake for 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan until cooled then remove from the pan.

Make icing: beat icing sugar with liqueur and water until smooth and thick but still liquid icing. Pour the icing over the top of the cake.




Category: Fruit cakes.

Tags: blackcurrant, lavender.

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