Red currant cake

Red currant cake

Based on 5 ratings

Frieda


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Difficulty

Easy 👌
15
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
250 g red currants
eggs
¼ tsp salt
220 g sugar
1 tsp vanilla sugar
150 g flour
1 tsp baking powder
75 g butter (melted)
confectioner's sugar or vanilla ice cream for serving
Metric
Imperial

Utensils

  • oven
  • stand mixer with whisk
  • bowl
  • rubber spatula
  • springform pan (24-cm/9-in)

Nutrition per serving

Cal
376
Protein
6g
Fat
13g
Carb
58g

Step 1/4

Preheat the oven to 180°C/375°F. Wash the red currants and remove them from their stems.
  • 250 red currants

Preheat the oven to 180°C/375°F. Wash the red currants and remove them from their stems.

Step 2/4

In the bowl of a stand mixer, beat the eggs with the salt. Add sugar and vanilla sugar and mix until just combined. In a separate bowl, combine the flour and baking powder. Add to the mixer, then mix in the melted butter.
  • 2 eggs
  • ¼ TL salt
  • 220 sugar
  • 1 TL vanilla sugar
  • 150 flour
  • 1 TL baking powder
  • 75 butter
  • stand mixer with whisk
  • bowl
  • rubber spatula

In the bowl of a stand mixer, beat the eggs with the salt. Add sugar and vanilla sugar and mix until just combined. In a separate bowl, combine the flour and baking powder. Add to the mixer, then mix in the melted butter.

Step 3/4

Transfer the dough to a greased springform pan and spread the red currants on top. Bake at 180°C/375°F for approx. 30 min.
  • oven
  • springform pan

Transfer the dough to a greased springform pan and spread the red currants on top. Bake at 180°C/375°F for approx. 30 min.

Step 4/4

  • confectioner's sugar or vanilla ice cream for serving

Allow the cake to cool. Serve with a dusting of confectioner's sugar or vanilla ice cream. Enjoy!