Serves: 8
Prep & Cook Time: 55 minutes

Ingredients

Blackcurrant Topping

• 200g blackcurrants (fresh or frozen)
• 4 tbsp Ribena No Added Sugar

Lemon Sponge

• 150g butter, softened
• 150g caster sugar
• 3 eggs
• 180g self-raising flour
• 1 tsp baking powder
• Zest of 1 large lemon
• 2 tbsp reserved Ribena and blackcurrant syrup
• 1 tsp vanilla extract (optional)

To Serve

• 150ml double cream
• 2 tbsp mascarpone
• 1 tsp vanilla extract
• Fresh or frozen blackcurrants

Method

1. Simmer the blackcurrants with Ribena No Added Sugar for 2–3 minutes until glossy. Strain and reserve the liquid for the cake mixture (hold 2 tbsp in reserve for garnish). Spread the mixture over the base of a lined cake tin.
2. Beat the butter, caster sugar, and lemon zest until light and fluffy. Add the eggs one at a time, mixing well.
3. Fold in the flour and baking powder, then stir through 2 tbsp of the reserved Ribena and blackcurrant liquid.
4. Spoon the sponge batter gently over the fruit and smooth the top.
5. Bake at 180°C (160°C fan) for 35–40 minutes until golden and a skewer comes out clean.
6. Leave to cool for 10 minutes, then carefully invert onto a plate so the Ribena blackcurrant topping is on top.
7. Spoon the remaining juice over the top, then lightly whip the cream, mascarpone and vanilla for the perfect creamy dollop to serve.

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