Food, Sweet Baking

Currant obsession.

July 12, 2013

This may not come as a surprise but I love summer, the long days, the warm weather (not too hot though, my comfort zone is somewhere between 24° and 28° C) and think about all the fresh produce I get. However I don’t have a garden (I seem to complain about that a lot) but the second best thing to having your own garden are parents with a huge garden. Well actually it’s better. Without the work you can harvest. Without the commitment you can enjoy the flowers and trees and bushes. Unfortunately my parents live quite far away. It’s a pity for many reasons but the garden is definitely one. So whenever one of my sisters or me drive back home, we have to take a big (mostly empty) suitcase with us to fill with vegetables, fruits, berries and nuts. All from the garden of my parents. Bio, regional, seasonal, very healthy. And the taste! If you have a garden (or access to one like I do) you’ll probably agree that homegrown vegetable don’t taste the same as bought ones. Just think about tomatoes! No comparison to the ones bought in a store! But I drift away.

So my sister went home last weekend and brought me this. She got up on Sunday morning just to pick them for me. So as a thank-you I made her this (and because I wanted to make it anyway but pssst! If she asks, I made it only for her, ok? You’re with me?):

currant_cake2

It’s a quite easy and old recipe. My mum and my grandma make the same cake. Done in 40 mins and the sweet and sour combination is perfect for summer.

All you need is:
– 60 g butter (room temperature)
– 25 g castor sugar
– 1 tsp Vanille sugar
– 1 egg
– 60 g flour
– 1/2 tsp baking powder

And for the baiser:
– 2 egg whites
– 80 g sugar

These are the ingredients for only half the cake. It’s supposed to be a sheet cake but I used 2 small heart baking dishes. So please adjust to the baking tin you use.

Beat the butter with the sugar and Vanille sugar until very smooth. Add the egg and combine well. Sieve in the flour and baking powder and slowly combine. Put it into the baking dish and bake in the 175°C preheated oven for 25 mins. While the cake bakes, beat the egg whites with the sugar and put it into a piping bag. After the 25 mins take the cake out and pipe the baiser directly on the cake and finish baking at 200° C for around 8 mins. And it’s done!

currant_cake3

Look what beautiful currant cake I made.

I know it’s currently very en vogue to shoot on black (or dark) background. I gave it a try this time and I must admit that the colours pop much more!

 

currant_cake_detail

You can tell from the amount of pictures I took (and this is only a fraction!) that I really liked how the cake looks. Very fresh and summer-like.

currant_cake_from_above

This is me symbolically handing it over to my sister. (Actually I gave it my other sister to bring it to her. So this is really only a gesture.)

currant_cake_holding

Now. Carry on!

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9 Comments

  • Reply Paula July 14, 2013 at 8:00 am

    I’ll try this recipe!! Mine will be blueberry obsession 😛

    Did you put fruit when you bake the cake, or is it better to add it when you bake the meringue?

    Nice photos, I love last one!!

    • Reply Sarah July 14, 2013 at 9:29 am

      You have to bake the currants with the dough. Otherwise they will fall off. Happy baking!

  • Reply matchamochimoo July 14, 2013 at 6:26 pm

    I like this simple but gorgeous cake! 🙂

  • Reply jevbert1234 July 14, 2013 at 9:57 pm

    Looks amazing! Great post! Well done on the presentation amazing!

  • Reply Top 10 of 2013: Recipes. | Look what I made! January 3, 2014 at 8:36 pm

    […] still love this currant cake. It’s an old recipe from my mum (who got it from her mum) but the shape and design (if you […]

  • Reply Alice April 12, 2014 at 10:01 pm

    Hello, thx for this recipe ! I made it for yesterday dinner and it was a success ! (but my meringue/toping was crap). I also had made pana cotta with red berries coulis, to come with it.

    • Reply Sarah April 13, 2014 at 9:20 am

      Thank you for letting me know! This makes me very proud. Do you already have red currant season?

      • Reply Alice April 13, 2014 at 1:01 pm

        I don’t think so … i must admit I’ve bought frozen (but coming from a local organic production, it says on the packet) red berries at the supermarket … So it wasn’t totally your recipe cause i’ve replaced your red current with red berries (a mix with red current in it but also raspberries, blackberries ect). But, anyway, it was very good ! (I hope what i’ve said makes sense … i’m a french teenager and i’m very sorry for any of my misspellings).

        • Reply Sarah April 13, 2014 at 1:11 pm

          I makes total sense. Berries are all good. No need to take red currants! You made my day by telling me you made the cake. I’m from Austria, so english isn’t my native language as well.

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