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Black currant cake recipe
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Black currant cake

This colorful pound cake with fresh black currants and kefir tastes like summer. It is heavenly fluffy, moist, fruity – simply delicious. You can make the batter for the black currant cake in a flash and bake the cake immediately. With this recipe, you can conjure up a summery dessert on the dining table in no time at all, which is guaranteed to delight everyone.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 10

Equipment

  • 25 cm x 10 cm loaf pan

Ingredients

  • 350 g black currants (fresh)
  • 375 g kefir
  • 3 eggs
  • 200 g sugar
  • 165 g butter (melted & cooled)
  • approx. 375 g flour
  • 12 g baking powder
  • vanilla
  • 1 pinch of salt
  • butter to grease the baking pan
  • flour for dusting the baking pan

for the icing

  • 50 g powdered sugar
  • approx. 10 ml lemon juice

for decorating

  • black currants

Instructions

  • Grease the loaf pan with butter and dust with flour, tapping off the excess flour.
  • Beat eggs, sugar, vanilla and salt until fluffy and white.
  • Add kefir and melted, cooled butter and mix until homogeneous.
  • Mix flour with baking powder, add it in portions, little by little to the liquid mass and mix it quickly and briefly to a viscous dough. (Follow my tips and tricks for this here at the top of the post).
  • Put about 1/3 of the batter into the greased and floured loaf pan, spread about 1/3 of the black currants on top, put another 1/3 of the batter on top and spread 1/3 of the currants again, now put the last batter into the baking pan and spread the last currants on top.
  • Bake the cake in a preheated oven at 170 °C top and bottom heat for about 70 minutes. Let it cool down to warm in the baking pan, then take it out of the pan and let it cool down to room temperature.

Preparation of the icing

  • Put powdered sugar in a small bowl, add lemon juice gradually, stirring until you have a viscous white glaze.

Decorate the cake

  • Pour stripes of the icing on the currant pound cake and decorate it as you like with black currants.

Notes

  • Instead of black currants go red currants or other berries.
  • Instead of fresh fruit, you can also use frozen fruit. You do not need to defrost them.
  • The amount of sugar for the cake can be adjusted to taste.
  • Add melted butter to the dough only after it has cooled down.
  • The amount of flour given in the recipe may vary. Therefore, add flour in batches to the remaining ingredients until the dough reaches the right consistency. It should be viscous, not firm, and not too runny either.
  • Do not mix the dough too long, but only quickly and briefly.
  • Be sure to grease the baking pan well and dust it with flour.
  • To check if the black currant cake is done baking, do a chopstick test.
  • The time to cool the cake is not included in the preparation time.
  • Note the detailed tips and tricks for making the currant cake at the top of the post.