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Currant cake wholegrain version

updated

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Ingredients for 1 servings:

  • 100 g butter
  • 50 g honey
  • 3 egg yolks
  • 200 g wheat flour, or wholemeal flour, or mixed
  • ½ pack of baking powder
  • 100 g sunflower seeds
  • 30 g oat flakes, wholegrain
  • 20 g butter
  • 20 g honey
  • 3 egg whites
  • 50 g sugar, or replace with honey
  • 500 g currants

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

For the pastry: Beat the butter with honey and the 3 egg yolks until fluffy. Mix the flour with the baking powder and stir in. Pour into a springform pan and pre-bake at 175°C for 15-20 minutes. For the topping: Toast the sunflower seeds and oats in a pan with butter and honey. Let cool. Beat the egg whites with sugar (or replace with honey) until stiff. Fold in the currants and the sunflower-oat mixture. Remove the cake from the oven briefly and spread the egg white mixture on top. Return to the oven and bake for another 25-30 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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