This cake takes minutes to whip together and tastes as good as it looks.
Pour the batter into your prepared cake pan, then scatter 1 cup of redcurrants over the top. Sprinkle a pinch or 2 of maple sugar on the berries, then pop in the oven for 25-30 minutes, depending on the size of your pan, until the middle springs back to your touch.
Serve warm... with whipped cream or vanilla ice cream if you have some.
