Light almond sponge filled and rolled with luscious blackcurrant curd. This almond and blackcurrant roulade is a delicious cake bursting with fruity flavour that just happens to be naturally gluten-free.
Having made blackcurrant curd I set my mind to come up with a cake that showcased this delicious curd to the full. Sure it was fabulous spread on scones or bread but the curd was so full of flavour it deserved to be used in something special.
I considered making a Swiss roll, I haven't made one of those for a long time and its a classic recipe I should have on Only Crumbs but somehow that didn't seem quite special enough.
Still I liked the idea of a fairly simple sponge base as I didnt want two strong flavours fighting it out. And then bingo it dawned on me Almond would be the perfect flavour to compliment the blackcurrants.
Staying along the same lines as a Swiss roll I thought a roulade would work well. And boy was I right, the light, moist almond sponge is just perfect with the rich fruity curd an explosion of flavours that work together.
Made without the addition of flour the roulade is also gluten-free making it an ideal treat for anyone who has to avoid gluten in the diet. They certainly will not be missing out on flavour or texture in this bake.
Its also a fatless sponge and there is only a little butter in the curd (which can be omitted if you need a diary free version) so it is also a low fat dessert.
The roulade does tend to crack slightly as you roll it up and you may not get the perfect swirl of sponge (I didn't!) but when a cake tastes this good who cares if it isn't perfect.
While I highly recommend you make this roulade with blackcurrant curd if you possibly can ,the roulade also tastes great with the more traditional citrus curds. Buy a good quality curd or better still make your own. You could also replace the curd with jam.
More homemade fruit curds
Almond and blackcurrant roulade step by step
Almond and Blackcurrant Roulade
- 26 x38cm (10x15in)
- 125 g golden caster sugar
- 4 large eggs seperated
- 125 g (4oz) ground almonds
- 25 g (1oz) flaked almonds
for the filling
- 3-400 g (10-14oz) blackcurrant curd or fruit curd or jam of your choice
- icing sugar to dust
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Grease and line a 26 x38cm (10x15in)Swiss roll tin with baking parchment.
- Separate 4 eggs into two large mixing bowls. Weigh 125g (4oz) caster sugar then remove 2 tablespoon and set aside. Add the remaining caster sugar to the egg yolks. Whisk until very thick, pale and mousse like.
- Whisk the egg whites until standing in soft peaks. If you are using the same beaters wash well and dry between beating the egg yolk mixture and the egg whites. Whisk in the reserved 2 tablespoon sugar.
- Next, carefully fold 125g (4oz) ground almonds into the egg yolk mixture until just combined. Then fold in the whisked egg whites in two or three batches until just combined.
- Pour the mixture into the prepared tin and spread level. Sprinkle over the flaked almonds. Bake for 12- 15 minutes until golden and springy to the touch. Remove from the oven and allow to cool.
- Turn the cake out into a fresh sheet of prachment and carefully peel away the lining paper. Spread a generous layer of blackcurrant curd over the sponge taking it roght up to the long edges but finishing short of one of the shorter ends.
- Starting from the opposite short end roll up like a Swiss roll. Transfer to a serving plate and lightly dust with icing sugar to serve.
- Egg whites will not whisk up properly if they get any fat in them even a trace from a greasy fingertip or hint of egg yolk. So it is important that you place them in a scrupulously clean bowl and wash the beater well with hot soapy water before rinsing and drying after whisking the egg yolk mixture.
- Make the start of rolling up the cake a little easier by gently cutting partway through the sponge about 1cm (½ in) in from the end that you begin to roll.