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Currant sheet cake

updated

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Ingredients for 1 servings:

  • 400 g flour
  • 1 packet of baking powder
  • 250 g sugar
  • 300 ml buttermilk or cream
  • 3 eggs
  • some vanilla flavor
  • 250 g currants, red
  • 250 g currants, white
  • Grease for the tray

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with red and white currants

Preheat the oven to 200°C (top/bottom heat). Combine the flour and baking powder and sift into a bowl. Beat the eggs with 150g of sugar until frothy, then stir in the buttermilk and flavoring. Spread the batter onto a greased baking sheet. Arrange the currants on top and sprinkle with the remaining sugar. Bake the cake for about 25-30 minutes. If you don’t like white currants, simply substitute 500g of red currants.

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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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