Get Currant-ly Obsessed with This Tart-Licious Red Currant Cake Materpiece
This Red Currant Cake recipe will impress if you’re looking for a fruity and flavorful dessert to serve at your next gathering. Made with fresh red currants, this cake is moist, tender, and bursting with tangy and sweet flavors.
The cake’s buttery and rich texture perfectly complements the currants’ zesty notes, while the glaze adds a lovely finishing touch to this delicious dessert.
Whether you’re an experienced baker or a novice in the kitchen, this recipe is easy to follow and will have you savoring every bite.
So, let’s get started and bake up a storm with this delightful Red Currant Cake recipe.
Here’s a recipe for Red Currant Cake:
Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh red currants, washed and stemmed
For the Glaze:
- 1 cup powdered sugar
- 1/4 cup fresh red currant juice (made by mashing currants and straining the juice)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs to the mixing bowl, one at a time, beating well after each addition. Stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the mixing bowl, alternating with the milk, and mix until combined.
- Gently fold the fresh red currants into the batter.
- Pour the batter into the prepared cake pan and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely.
- While the cake is cooling, make the glaze by whisking the powdered sugar and fresh red currant juice until smooth.
- Once the cake is completely cool, drizzle the glaze over the top.
- For the plate: cut other complimentary fruits and place them around the cake.
- Finish with a sprig of red currants.
Note: Red currants can be pretty tart, so feel free to adjust the amount of sugar in the recipe to suit your taste.
Did you know?
One interesting fact about red currants is that they were once believed to have medicinal properties. In ancient times, red currants treated various ailments like fever, arthritis, and rheumatism.
They were also supposed to have anti-inflammatory and anti-bacterial properties. While we know that many of these claims were unfounded, red currants are still recognized as healthy and nutritious, rich in vitamins and antioxidants.
A little history:
Red currant cake in Europe, is where currants have been cultivated for centuries. The tart and tangy berries were commonly used in desserts, especially during the summer months when they were in season.
In Germany, red currant cake, known as “Johannisbeerkuchen,” has been a popular dessert for centuries. The cake is traditionally made with a buttery shortcrust pastry filled with a layer of red currants and a custard filling. It is often served during the summer when the red currants are in season.
Red currant cake was also a popular dessert during the Victorian era in England, particularly at tea time. Queen Victoria was known to enjoy red currant cake, which became a fashionable dessert to serve at social events.
Red currant cake remains a beloved dessert enjoyed by people worldwide. Its bright, tangy flavor and vibrant color make it a perfect summertime treat that will delight anyone with a sweet tooth.
