John Myers
Buttermilk Cake with Currants
The perfect buttermilk cake with currants recipe with a picture and simple step-by-step instructions.
- 400 g Flour
- 3 Eggs
- 200 g Sugar
- 300 ml Buttermilk
- 300 ml Salt
- 2 tsp Lemon juice
- 1 Pck. Vanilla sugar
- 1 Pck. Baking powder
- 300 g Red currants
- 70 g Flaked almonds
- 70 g Butter
- 100 ml Cream
- Preheat the oven to 200 ° C.
- Beat eggs and sugar until frothy. Stir in the flour, baking powder, vanilla sugar, lemon juice, salt and the buttermilk.
- Since the dough is quite runny, grease a very dense mold (here 35 x 40 cm) and pour the dough into it. Spread the currants on top (I frozen the berries so they don’t burst too quickly and the juice doesn’t go too much into the batter). Sprinkle with flaked almonds.
- Bake the cake in the oven at 200 ° for about 30-35 minutes (make a stick test!) Until the almonds are golden brown.
- Mix 70 g of melted butter and 100 ml of cream into a topping and spread it over the hot cake. Finished.
- The red currants can also be replaced with black or blueberries, blackberries, gooseberries, raspberries … – actually any juicy fruit.
Facebook Comments