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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.


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


  • First make the cakes - sift together the flour and cocoa powder. Whisk the eggs and sugar together in a large bowl until the whisk leaves a trail.
  • Fold in the flour and cocoa mixture.
  • Divide this cake mixture between two greased and base lined sandwich tins, and bake in a preheated oven, 200C, Gas 6 for 15 - 20 minutes or until springy to the touch. Cool.
  • Place one cooled sponge on a plate and drizzle over half the rum. Leave for 10 minutes until absorbed, then spread with 3 tablespoons of the conserve and one third of the cream.
  • Drizzle the remaining rum over the second sponge and place on top of the base. Leave for 10 minutes.
  • Reserve 3 tablespoons of cream for decoration; use the rest to coat the top and sides of the cake.
  • Press the almonds onto the sides of the cake. Chill for 30 minutes.
  • Lightly mark the cake top into 10 sections and using a piping bag fitted with a star nozzle, pipe a rosette of cream on each portion and fill with remaining conserve.
  • Dust the centre of the cake with cocoa powder.