Red currant cake

Based on 5 ratings
Frieda

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

  • stand mixer with whisk
  • bowl
  • rubber spatula
  • oven
  • springform pan

Nutrition per serving

Cal
376
Protein
6 g
Fat
13 g
Carb
58 g
  • Step 1/4

    Preheat the oven to 180°C/375°F. Wash the red currants and remove them from their stems.
    • 250 g 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.
    • eggs
    • ¼ tsp salt
    • 220 g sugar
    • 1 tsp vanilla sugar
    • 150 g flour
    • 1 tsp baking powder
    • 75 g 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!