Berry cake

Ingredients for 1 servings:

• 70 g butter or margarine
• 150 g sugar
• 3 m.-sized eggs
• 150 g flour
• 1 pinch of baking powder, heaped pinch
• 175 g currants, red and/or black (fresh or frozen)
• 1 tbsp powdered sugar, for dusting
• Butter and breadcrumbs for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Danish recipe, suitable for fresh or frozen berries

Melt the butter or margarine and let it cool slightly. Preheat oven to 200°C top/bottom heat (175°C fan-assisted). In the meantime, mix the butter (or margarine) well with the sugar. Add the eggs one at a time and beat with a hand mixer on full speed for about 3 minutes. Lightly fold in the flour and baking powder. Do not over-beat!!! Pour the batter into a greased and crumbled 22cm tart tin and smooth it out. Spread the berries (frozen berries can be used frozen) evenly over the batter. Place the baking tin in the preheated oven and bake on the lowest rack for about 30 minutes. After baking, let the cake cool slightly in the tin. Dust with icing sugar before serving. The cake is intentionally given a slightly firmer consistency, so not fluffy, otherwise it will quickly become soggy due to the fruit.