Black Currant Cake
User Reviews
4.5
Black Currant Cake
Description
This cake combines softened butter and sugar creamed together, then eggs added one at a time for a smooth batter. Sifted flour and baking powder are folded in gently to avoid overmixing, which keeps the cake light and tender. Fresh or frozen black currants are placed atop the batter before baking.
The batter and berries bake together in a greased springform pan at 350°F for about 40 minutes until a skewer comes out clean. The cake cools slightly in the pan before removal.
The result is a moist cake with a soft crumb texture punctuated by juicy, tart black currants. It showcases the fruit's natural flavor paired with a classic, simple cake base. Other types of berries can substitute for black currants, adding versatility.
Ingredients
- 250-300 g black currant 2-3 cups/ 9-10.5 oz, Notes 1, 2
- 75 g butter soft, ⅓ cup, unsalted
- 175 g granulated sugar ¾ cup + 2 tablespoons
- 3 large egg
- 175 g all-purpose flour 1 ½ cups
- 1 teaspoon baking powder
Instructions
- Preparations: Remove the butter from the refrigerator a few hours before baking to allow it to get soft. Preheat the oven to 180°C/ 350°F. Butter and flour the springform or line its bottom and sides with parchment paper.75 g unsalted butter/ ⅓ cup
- Black currants: Clean and dry them. Set them aside.250-300 g black currants/ 2-3 cups/ 9-10.5 oz
- Make cake batter: Cream butter and sugar for 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 using a spoon or a rubber spatula. Don't overmix or the cake will be dry and dense.butter + 175 g granulated sugar/ ¾ cup + 2 tablespoons + 3 large eggs + 175 g all-purpose flour/ 1 ½ cups + 1 teaspoon baking powder
- Bake: Transfer the batter to the prepared baking pan and cover it with the black currants. Bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Let cool in the pan for about 10 minutes; remove, and let cool on a wire rack. Serve as suggested above.
Notes
- Use a digital kitchen scale to measure ingredients for more accurate results in baking.
- Both fresh and frozen black currants work well, and you may use red or white currants as alternatives.
- This recipe can be adapted by using other berries if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 282kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 90mg | 30% |
| Sodium | 90mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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