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Currant cake with almond brittle

updated

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Ingredients for 1 servings:

  • 800 g currants, red
  • 5 eggs
  • 200 g sugar
  • 1 pinch of salt
  • 1 packet of vanilla sugar
  • 200 g butter, soft
  • 50 g rapeseed oil
  • 450 g flour
  • 1 packet of baking powder
  • e.g. milk
  • 100 g butter
  • 150 g sugar
  • 2 tbsp honey
  • 200 g almond flakes
  • 50 g whipped cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For 24 pieces

Wash and strip the currants. Beat the eggs with sugar, salt, and vanilla sugar for 5 minutes until frothy. Stir in the butter and oil. Stir in the flour and baking powder. If the batter is too stiff, add a little more milk. Line a deep baking tray with baking paper, spread the batter on it, scatter the currants on top, and bake the cake at 180°C (fan oven) for 30 minutes. Meanwhile, simmer all the topping ingredients for 10 minutes. Remove the cake from the oven, spread the almond mixture on top, and bake for another 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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