Source: BLACK CURRANT CAKE
Redcurrant Cake
Servings 8 slices
Ingredients
Crumble Topping
- 30 g unsalted butter
- 30 g golden caster sugar
- 30 g plain flour
- 30 g ground almonds
Redcurrant Cake
- 95 g plain flour
- 30 g ground almonds
- 1 tsp baking powder
- 0.25 tsp salt
- 60 g unsalted butter
- 100 g granulated sugar
- 1 tsp vanilla extract
- 0.5 tsp almond extract
- 1 egg
- 60 ml milk
- 150 g redcurrants
- 30 g sliced almonds
Instructions
- Preheat the oven to 180 ºC. Butter an 20cm springform pan with removable bottom and line the bottom with parchment paper. Set aside.
- First make the topping: put all the crumble ingredients in a bowl and rub together until crumbly.
- In a medium bowl, whisk together the flour, ground almonds, baking powder, and salt. Set aside
- In a large bowl, using an electric handheld mixer, cream together the butter, the sugar, the vanilla, and the almond extract for several minutes until they are fluffy and well mixed.
- Add the egg and beat it in. Incorporate the milk.
- Add the whisked dry ingredients and stir everything together on low to form a smooth cake batter.
- Pour the cake batter into the prepared springform pan. Smooth it out.
- Scatter the black currant berries over top, then pieces of the soft crumble topping and the sliced almonds.
- Bake the cake on the middle rack of the oven until the edges are golden brown and a cake tester inserted in the middle comes out clean. It took about 60 minutes for this cake to bake properly in my oven.
- Let cool slightly before running a knife around the edge of the cake and then unclipping the springform to release the sides. Transfer the cake to a wire rack to cool completely.
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