Rum and Blackcurrant Torte

Rum and Blackcurrant Torte

Prep Time ~ 1 hr Cooking Time ~ 20 mins
Approx Cost ~ £3.80 Difficulty ~ Easy
Freeze ~ No Serves ~ 10

Tip ~ If you do not have any rum for this recipe, use brandy or sherry.

Ingredients

Cake mixture:

75g / 3oz self raising flour

3 tablespoons cocoa powder

4 eggs

75g/ 3oz caster sugar

To finish:

2 tablespoons rum

4 tablespoons blackcurrant conserve

284ml / 10floz double cream whipped

50g / 2oz flaked almonds toasted

2 - 3 tablespoons cocoa powder for sprinkling

You will need 2 x 23cm / 9 inch sandwich cake tins

Method