Black Currant Cake
Soft black currant cake, easy to make and full of flavor. This rustic looking currant cake is what you need if you happen to get your hands on some berries. Only 6 ingredients.
Servings: 8
Calories: 282kcal
Ingredients
- 250-300 g/ 8.8-10.6 oz/ 2-3 cups black currants
- 75 g/ 2.7 oz/ ⅓ cup unsalted butter soft
- 175 g/ 6.2 oz/ ¾ cup + 2 tablespoons granulated sugar
- 3 large eggs
- 175 g/ 6.2 oz/ 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
Instructions
- Remove the butter from the refrigerator a few hours before baking to allow it to get soft. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter and flour a springform (20 cm/ 8 inches) or line the bottom of the springform with parchment paper.
- Clean and dry the black currants. Set aside.
- Cream the butter and the sugar, about 3-4 minutes. Add the eggs, one by one, mixing well in between. Mix the flour and the baking powder and sieve them over the mixture. Mix shortly again.
- Place the batter into the prepared springform. Cover with the berries. Bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave cool in the pan for about 10 minutes, remove and let cool on a wire rack. Serve as suggested above.
Video
Notes
I recommend using a kitchen scale in baking, it ensures the best results.
Nutrition
Serving: 1slice | Calories: 282kcal | Carbohydrates: 45g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 90mg | Sodium: 90mg | Fiber: 1g | Sugar: 22g