Redcurrant sponge cake

I been thinking of taking Fred to a Pick Your Own Farm. He loves to pick the tomatoes that we have in the garden and when we are in Sweden we pick allot of wild strawberries and raspberries.
So, I have had a look around and there are several PYO farms near to us.
One of the berries in season right now is Redcurrant (which I don't think we use enough) so that is what we are going to pick. Here is a recipe for a lovely Redcurrant sponge cake.

75 g unsalted butter
3      organic eggs
200 cl sugar
1 tsp vanilla sugar
250 cl flour
200 cl redcurrant
75 cl desiccated coconut Butter a sponge tin and cover the inside with coconut.

Set the oven at 200 C

Melt butter in a pan and take it of the heat. Mix all other ingredients, apart from the currants, in to the melted butter. Mix it quickly with a fork, pour  the mixture into the tin and scatter the redcurrants over.
Bake in the bottom of the oven for 25 min.

The cake should be golden and served with vanilla ice cream or clotted cream.

Enjoy