RED CURRANT CAKE
A very simple and rustic cake with a moist center and a crumbly topping. Red Currant Cake is an easy and gorgeous summer dessert! Easily prepared with fresh currants during harvesting season, or with frozen currants throughout the winter months!
Provided by Lord Byron's Kitchen
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Prepare a 9 inch spring-form cake pan by greasing it with butter. Set aside.
- In a large mixing bowl, using a hand-held mixer, beat together the sugar and butter until light and fluffy (about 3-4 minutes.)
- Add the eggs, vanilla extract, and milk. Beat into the sugar and butter mixture until just incorporated. Set aside.
- In a separate bowl, sift together the flour, baking powder, and salt. Add this mixture to the wet ingredients and beat until just mixed together.
- Add the red currants and fold into the batter with a rubber spatula.
- Pour into prepared spring-form cake pan and set aside.
- Add all ingredients (with the exception of the red currants) to a bowl and mix together with your hands, pressing the butter into the other ingredients until a crumbly mixture has formed.
- Loosely crumble this mixture over the cake.
- Top with the remaining 1/4 cup red currants. (Optional)
- Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
- Once you remove the cake from the oven, it is very important to leave the cake in the pan. Place the pan onto a wire cooling rack. Leave the cake to cool for 30 minutes. Remove the cake from the pan and allow to fully cool before serving.
Nutrition Facts : Calories 248 kcal, Carbohydrate 37 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 50 mg, Sodium 128 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
RED CURRANT PIE
I got this recipe from a friend in Germany. It's a delicious way to incorporate red currants into baking.
Provided by BIGTIME
Categories World Cuisine Recipes European German
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- To Make Dough: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Roll out dough and put into a springform pan.
- Bake in oven for 25 minutes, or until golden yellow.
- To Make Filling: In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornstarch; beat for 5 minutes. Fold currants into mixture and pour into pie crust.
- Bake in oven for 10 minutes, or until top is lightly browned.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 38.6 g, Cholesterol 65.4 mg, Fat 10.3 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 6.2 g, Sodium 114.7 mg, Sugar 22 g
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