Tea Cake

  • 75 grams (5.3 ounces) butter
  • 65 grams (2.3 ounces) sugar
  • 70 grams (2.5 ounces) whipping cream
  • 12 grams (0.4 ounces) honey
  • 2 large eggs
  • 75 grams (2.6 ounces) flour
  • 3 grams (0.1 ounces) baking powder
  • A pinch of salt
  • 140 grams (4.9 ounces) frozen blackcurrants
  • 2 teaspoons cornstarch
  • 1 teaspoon French vanilla extract


  • Saucepan

    Ideal for melting sugar and combining the butter with hot cream. A non-stick saucepan can make cleaning up a breeze.

  • Mixing Bowls

    You’ll need a few of these to whip the caramel and eggs separately. Opt for glass or stainless steel for better durability.

  • Spatula

    A good spatula is essential for gently combining mixtures without deflating them. Silicone spatulas are flexible and heat-resistant.

  • Baking Pan

    Use a well-greased baking pan to ensure your cake can be easily removed after baking. A springform pan works best.

  • Oven

    Preheat to 347F (175C) for even baking. Having an oven thermometer can help maintain accurate temperatures.


Step 1

1. Melt the sugar in a saucepan over medium heat and add pieces of butter and hot cream. Stir in the honey, and let the caramel cool to room temperature. Ensure the mixture doesn't burn; keep stirring continuously.

Step 2

2. Whip the cooled caramel until creamy. Use a stand mixer for best results.

Step 3

3. In a separate bowl, whip the eggs until light and fluffy. The eggs will incorporate air into your batter, making the cake lighter.

Step 4

4. Combine the whipped caramel and eggs gently using a spatula until thoroughly mixed.

Step 5

5. In another bowl, mix the flour with the baking powder and a pinch of salt. Sift the dry ingredients to avoid lumps.

Step 6

6. Sprinkle the frozen blackcurrants with cornstarch, ensuring they are evenly coated. Add them to the batter and gently fold in. The cornstarch helps to keep the berries from sinking to the bottom.

Step 7

7. Preheat the oven to 347°F (175°C). Always preheat your oven for even baking.

Step 8

8. Grease your mold with melted butter, pour the batter into it, and bake for approximately 35 minutes. Check for doneness by inserting a toothpick; it should come out clean.


Picnic ready, tea time spectacular, and party perfect - this tea cake knows no bounds. Try pairing slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a dessert that’s both comforting and sophisticated. Morning coffee or afternoon tea just got an upgrade. Serve this blackcurrant tea cake with a hot beverage of your choice - its subtly sweet profile and tender crumb make it an excellent companion to bold coffee or delicate tea blends. For a brunch crowd, a drizzle of lemon glaze will add a zesty twist that pairs beautifully with the tart blackcurrants. Think of it as a versatile centerpiece that can confidently play either a supporting or starring role on your table. And if you’re hosting a more formal gathering, consider slicing the cake into small bites and plating them with a light dusting of powdered sugar and edible flowers for that elegant touch that impresses any guest.


For a gluten-free version, simply replace the regular flour with a high-quality gluten-free flour blend that includes xanthan gum for better texture. If you're looking to make this tea cake vegan, swap out the butter for a plant-based butter, use a vegan-friendly whipping cream, and replace the eggs with an egg substitute like flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). The honey can be replaced with agave syrup for a fully plant-friendly cake.


  • How do I prevent my cake from sticking to the pan?

    Ensure you thoroughly grease the pan with melted butter or line it with parchment paper for effortless removal.

  • Can I use fresh blackcurrants instead of frozen?

    Yes, you can use fresh blackcurrants. Just make sure to toss them with cornstarch to prevent them from sinking to the bottom of the cake.

  • Is it okay to use alternatives to whipping cream and honey?

    Yes, you can substitute whipping cream with heavy cream or even coconut cream for a different flavor profile, and replace honey with agave syrup or maple syrup if you prefer.

  • How can I make sure my cake is baked evenly?

    Preheat your oven and bake at the recommended temperature. If the top begins to brown too quickly, cover the cake loosely with aluminum foil midway through baking.

  • What’s the best way to store the cake?

    Store the tea cake in an airtight container at room temperature for up to three days, or refrigerate it if you prefer a slightly longer shelf life.

  • Can I add other fruits or ingredients?

    Absolutely! Feel free to experiment with different berries or even add a handful of nuts for extra texture and flavor.

Nutrition facts

French caramel tea cake with blackcurrants
Recipe Yield:1 cake
Calories:Per slice (based on 8 slices)
Calories (Min - Max):220 - 240
Total Fat:12g
Saturated Fat:7g
Total Carbohydrate:25g
Total Sugars:16g