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CURRANT CAKE Currant cake

200 g butter
240 ml sugar
2 eggs
400 ml coarse wheat flour
2 tsp baking powder
pinch of salt
120 ml milk
1 tbsp lemon juice
grated zest of 1 lemon
100 ml currants or chopped raisins

Rinse the currants or raisins with boiling water, drain and let dry on paper towels. Separate the egg yolks from the whites and beat the whites until stiff. Beat the soft butter and sugar until pale and fluffy. Add the egg yolks one at a time, beating well after every addition.

Combine the flour, baking powder, salt and the currants. Stir the dry ingredients into the butter mixture, alternating with the milk. Add the lemon juice and zest, and finally gently fold in the stiffly beaten egg whites.

Pour the batter in a buttered round, rectangular or ring/tube pan and bake at 180 - 190 °C for about 40 minutes, or until a cake tester/toothpick inserted in the cake comes out clean. Towards the end of baking, cover the cake with a piece of foil if the surface seems to brown too much.

Let the cake cool for a while before unmouldnig it. Place the cake on a wire rack to cool completely. Serve the cake with coffee or tea. The consistency and flavour of the cake is better on the following day.


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