Red currant cake

Based on 14 ratings
Johanna

Johanna

Test Kitchen Manager and Chef at Kitchen Stories

“If you don't have a springform pan at home, this cake will also turn out great as a sheetpan cake! Depending on the season, use fresh red currants or frozen fruit instead!”

Difficulty

Easy 👌
25
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
250 g red currants
300 g flour
1½ tsp baking powder
190 g sugar
egg
160 g unsalted butter
¼ tsp salt
40 g vanilla pudding powder
500 ml whole milk
confectioner’s sugar (for serving)
Metric
Imperial

Utensils

  • 2 ovens
  • 2 bowls
  • hand mixer with dough hook
  • whisk
  • saucepan
  • springform pan (10 in.)
  • parchment paper

Nutrition per serving

Cal
303
Protein
4 g
Fat
13 g
Carb
40 g
  • Step 1/4

    Preheat the oven to 180°C/350°F. Wash the red currants and remove stems. Add flour, baking powder, sugar, egg, butter, and salt to a bowl and using a hand mixer with dough hooks knead until a smooth dough forms. Place bowl in the fridge to rest.
    • 250 g red currants
    • 300 g flour
    • 1½ tsp baking powder
    • 160 g sugar
    • egg
    • 160 g unsalted butter
    • ¼ tsp salt
    • oven
    • bowl
    • hand mixer with dough hook

    Preheat the oven to 180°C/350°F. Wash the red currants and remove stems. Add flour, baking powder, sugar, egg, butter, and salt to a bowl and using a hand mixer with dough hooks knead until a smooth dough forms. Place bowl in the fridge to rest.

  • Step 2/4

    Mix the vanilla pudding powder with some milk and whisk to combine well. Add the remaining milk, sugar, and pudding powder mixture to a saucepan and let simmer until thickened.
    • 40 g vanilla pudding powder
    • 500 ml whole milk
    • 30 g sugar
    • bowl
    • whisk
    • saucepan

    Mix the vanilla pudding powder with some milk and whisk to combine well. Add the remaining milk, sugar, and pudding powder mixture to a saucepan and let simmer until thickened.

  • Step 3/4

    Grease a springform pan and line it with parchment paper. Transfer two thirds of the dough to the pan and press down to form the cake base. Add the pudding and the red currants and crumble the remaining dough on top.
    • springform pan (10 in.)
    • parchment paper

    Grease a springform pan and line it with parchment paper. Transfer two thirds of the dough to the pan and press down to form the cake base. Add the pudding and the red currants and crumble the remaining dough on top.

  • Step 4/4

    Transfer the cake to the oven and bake at 180°C/350°F for approx. 40 min. Dust with confectioner’s sugar before serving. Enjoy!
    • confectioner’s sugar (for serving)
    • oven

    Transfer the cake to the oven and bake at 180°C/350°F for approx. 40 min. Dust with confectioner’s sugar before serving. Enjoy!