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The fruitiest currant cake

updated

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Ingredients for 1 servings:

  • 200 g flour
  • 1 pinch of salt
  • 1 egg(s)
  • 80 g sugar
  • 125 g butter
  • 1 tsp baking powder
  • 6 egg whites
  • 250 g sugar
  • 100 g hazelnuts or almonds, ground
  • 800 g currants, fresh or frozen, not thawed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

simply irresistible

Preheat the oven to 200°C (top/bottom heat). Knead the base ingredients and line a 26cm cake tin. For the filling, beat the egg whites until stiff peaks form, add the sugar, and stir briefly. Add the ground nuts. Carefully fold the currants into the mixture. Do not thaw frozen berries, or the cake will become wet. Spread the filling over the cake base. Bake at 175°C for about 70 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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