Redcurrant Cake

Redcurrant Cake

An easy cake to use up any frozen treasures from last summer still lurking in the freezer.

Redcurrant Cake

Adapted from Schwäbischer Träubleskuchen by Petra from Chili und Ciabatta


250 g flour
1 tsp baking powder
100 g sugar
2 egg yolks
150 g butter

500 g redcurrants
6 egg whites
200 g sugar
150 g sliced almonds


Preheat the oven to 200°C. If using frozen redcurrants, defrost them in a colander over the sink.
Mix the flour, baking powder and sugar. Transfer to a food processor. Add all of the butter in individual ice cube-sized portions and blitz together. Tranfer to a work surface and quickly knead into a smooth dough. Roll out 2/3 of the dough into a disc-shape and cover the bottom of a 24-cm spring form. Use the rest of the dough to form a brim around the bottom. Prick the bottom several times with a fork and refrigerate. Beat the egg whites until stiff. Fold in sugar and almonds. In a bowl, fold in half the egg whites with the redcurrants. Transfer the mixture to the spring form and top off with the remaining egg whites. Bake for about 45 minutes (cover the cake with tinfoil, if it's getting too dark), switch off the oven and keep the cake in the cooling oven for another 10 minutes.


Elle said...

Looks delicious and fairly easy, too. Do you think I could substitute red raspberries for the currants? Maybe with a little less sugar?

Jeanne said...

Great color! I don't have any currants in my freezer, but I bet this cake would work just as well with whatever fruit I find in there.

Andreas said...

Elle, I think raspberries would also work. I actually made the cake with about 1/3 less sugar and the topping without the fruits ended up tasting a little bland. Maybe one could add a little lemon/lime zest to the almond-egg white mixture.