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Currant cake with coconut

updated

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Ingredients for 1 servings:

  • 5 eggs
  • 250 g sugar
  • 250 g butter
  • 1 lemon(s), untreated
  • 250 g flour
  • 1 packet of baking powder
  • 100 g desiccated coconut
  • 100 ml mineral water
  • 350 g currants, red
  • some flour, for rolling

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

for a 26cm springform pan

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Beat the eggs and sugar until frothy. Melt the butter in a pan and stir in. Wash the lemon in hot water and dry it. Squeeze the juice and grate the zest. Stir in the juice and zest. Mix the flour, baking powder, and desiccated coconut and stir in. Stir in the mineral water. Coat the currants in a little flour and fold in. Pour the batter into a greased springform pan and bake for about 50 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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