Black Currant Cake

Name: Black Currant Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 250-300 g/ 8.8-10.6 oz/ 2-3 cups black currants; 75 g/ 2.7 oz/ 1/3 cup unsalted butter, soft; 175 g/ 6.2 oz/ ¾ cup + 2 tablespoons granulated sugar; 3 large eggs; 175 g/ 6.2 oz/ 1 ½ cups all-purpose flour; 1 teaspoon baking powder

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 8

Cost: $2.62 /serving

Author : Adina

black currant cake black currants black currant recipe

Ingredients

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250-300 g/ 8.8-10.6 oz/ 2-3 cups black currants75 g/ 2.7 oz/ 1/3 cup unsalted butter, soft175 g/ 6.2 oz/ ¾ cup + 2 tablespoons granulated sugar3 large eggs175 g/ 6.2 oz/ 1 ½ cups all-purpose flour1 teaspoon baking powder

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Instructions

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Step 1

Remove the butter from the refrigerator a few hours before baking to allow it to get soft. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter and flour a springform (20 cm/ 8 inches) or line the bottom of the springform with parchment paper.

Step 2

Clean and dry the black currants. Set aside.

Step 3

Cream the butter and the sugar, about 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.

Step 4

Place the batter into the prepared springform. Cover with the berries. Bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave cool in the pan for about 10 minutes, remove and let cool on a wire rack. Serve as suggested above.

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