Redcurrant Cake
Redcurrant Cake is a delightful treat that brings a burst of flavor to any occasion. This cake is light, fluffy, and packed with the tangy sweetness of redcurrants. It’s perfect for birthdays, tea time, or just a cozy dessert at home.
Why Make This Recipe
Making Redcurrant Cake is a wonderful way to enjoy fresh fruits. The bright redcurrants not only add a beautiful color but also provide a refreshing tartness that balances the sweetness of the cake. This recipe is simple and quick, making it suitable for both novice and experienced bakers. Plus, it’s a great way to impress your family and friends with a homemade dessert!
How to Make Redcurrant Cake
Ingredients
- 200g all-purpose flour
- 150g sugar
- 4 eggs
- 100g butter, melted
- 1 tsp baking powder
- 1 pinch of salt
- 200g quark
- 100g heavy cream
- 200g redcurrants
- 50g icing sugar (for dusting)
Directions
- Preheat the oven to 180°C (350°F).
- In a bowl, whisk together the eggs and sugar until light and fluffy.
- Gradually add the melted butter and mix well.
- Sift the flour, baking powder, and salt into the mixture, folding it gently.
- Pour the batter into a greased cake pan and bake for 25-30 minutes, or until a skewer comes out clean.
- Allow to cool.
- For the cream, combine quark and heavy cream in a bowl and whip until fluffy.
- Spread the cream onto the cooled cake.
- Top with redcurrants and finish with a dusting of icing sugar.
- Serve chilled.
How to Serve Redcurrant Cake
Redcurrant Cake is best served chilled. Slice the cake and place it on a nice plate. You can serve it plain, or with a dollop of whipped cream for an extra treat. It’s great for afternoon tea or as a dessert after a meal.
How to Store Redcurrant Cake
You can store Redcurrant Cake in the refrigerator for up to three days. Just cover it with plastic wrap or place it in an airtight container to keep it fresh. If you want to keep it longer, you can freeze the un-frosted cake for up to a month.
Tips to Make Redcurrant Cake
- Make sure your eggs are at room temperature for the best texture.
- Gently fold in the flour to keep the cake light and airy.
- Use fresh redcurrants for the best flavor, but frozen ones will work too—just make sure to thaw and drain them well.
Variation
If you want to mix things up, you can try using other types of berries like blueberries or raspberries instead of redcurrants. You can also add a hint of lemon zest to the batter for a refreshing zing.
FAQs
1. Can I use frozen redcurrants for this recipe?
Yes, you can use frozen redcurrants. Just make sure to thaw and drain them before adding them to the cake.
2. What can I substitute for quark?
If you can’t find quark, you can use cream cheese or Greek yogurt as a substitute. Just make sure to whip them well for a fluffy texture.
3. How do I know when the cake is done?
The cake is done when a skewer inserted into the center comes out clean. If it comes out with batter on it, give the cake more time in the oven.
Redcurrant Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful cake bursting with the tangy sweetness of redcurrants, perfect for any occasion.
Ingredients
- 200g all-purpose flour
- 150g sugar
- 4 eggs
- 100g butter, melted
- 1 tsp baking powder
- 1 pinch of salt
- 200g quark
- 100g heavy cream
- 200g redcurrants
- 50g icing sugar (for dusting)
Instructions
- Preheat the oven to 180°C (350°F).
- In a bowl, whisk together the eggs and sugar until light and fluffy.
- Gradually add the melted butter and mix well.
- Sift the flour, baking powder, and salt into the mixture, folding it gently.
- Pour the batter into a greased cake pan and bake for 25-30 minutes, or until a skewer comes out clean.
- Allow to cool.
- In a bowl, combine quark and heavy cream and whip until fluffy.
- Spread the cream onto the cooled cake.
- Top with redcurrants and dust with icing sugar.
- Serve chilled.
Notes
Store in the refrigerator for up to three days or freeze the un-frosted cake for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cake, dessert, redcurrants, baking, fluffy