Currant Cake With Cream – a delicious recipe with blackcurrant jam, fresh currants, butter, sugar, vanilla, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325u00b0F. Grease and flour a 10 inch springform pan. Warm 1/3 cup jam in a saucepan until it liquifies, remove from the heat, let cool then stir in the fresh currants. Set aside.
2
Cream the butter, sugar, 1 pinch salt and vanilla extract until creamy, then add the eggs, 1 at a time. Mix the flour and baking powder together then stir into the batter. Spread 1/2 of the cake batter into the prepared pan then spread a layer of jam on top, reserving some to serve with the cake. Spread the remaining cake batter on top then drag a fork through the mixture to form streaks and bake the cake for 35-40 mins. Remove the cake from the oven and let cool on a wire rack.
3
To serve, sprinkle the cake with powdered sugar. Stir in the remaining jam into the whipped cream and serve it with the cake.
1141
kcal
Calories
73
g
Fat
106
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup blackcurrant jam, 1/4 lb fresh currants, 1 cup butter or margarine, 1 1/4 cups granulated sugar, and more.
Yes, Currant Cake With Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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