John Myers
Ingredients for 1 servings:
- 1 egg(s)
- 3 tbsp, heaped raw cane sugar
- 4 tbsp, heaped wheat flour, organic
- 3 tbsp oil, neutral
- 1 tsp, heaped cream of tartar baking powder
- 4 tbsp milk
- 50 g currants, fresh
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Makes 6 small cakes
Wash the currants and remove the stems. Beat the egg with the sugar until the sugar dissolves. Add the milk, oil, flour, and baking powder and mix until a smooth batter forms. If the batter is too stiff, add a little more milk. Carefully fold in about 2/3 of the currants. Line a 6-cup muffin tin with paper baking cups and divide the batter between the cups. Add about 1-2 tablespoons of batter to each cup; the cups shouldn’t be completely full. Distribute the remaining currants among the cakes. Bake in a preheated oven at 175°C on the middle rack for 20 minutes. Remove from the tin and let cool on a wire rack.
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