Redcurrant Cake

Course Dessert
Cuisine British
Keyword Cake, Red Currant, Redcurrant
20 minutes
Total Time 40 minutes
Servings 8 slices


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


  • 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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