It’s red currant season! The bushes in the garden of my family are full of berries and look so heavy that I gladly remove some of their burden to bake a Sunday cake. Also the ants try to get their share which is why you will have to make sure that you only put the berries in the cake mix without the ants crawling all over them =).
But once you have picked them, washed them and separated them from their stems, lots of delicious treats can be created using them. I love to add them to my muesli in the mornings or on top of a bowl of ‘nice cream’ =). But this Sunday I had some extra time and wanted to create a new cake recipe.
My recipe for the basic lemon-vanilla cake batter can be used in many different ways and yesterday I decided to just add a lot of red currants to it and see what happened… it was heavenly! This recipe is refined sugar, lactose and gluten free. So it’s also a good cake to bring to a tea party since nobody will be unable to enjoy it.
Red Currant Sunday Cake recipe:
- 50 g of melted butter
- 45 g xylitol (you can also use normal sugar of course)
- add to a mid size bowl and beat until light
- 1 egg
- 2 tbsp soy milk
- add to the butter mix and continue beating
- 100 g buckwheat flour (or any other flour)
- 1 tsp baking powder
- sieve into the bowl and mix at low speed
- as many red currants as you wish =)
- add and gently mix into the batter
Grease and flour an about 13 cm ∅ cake tray and add the batter. Bake at 180°C for about 20 min and check using a wooden skewer if the cake is ready (which is the case when the wooden skewer comes out clean).
If you like, you can whip some cream (I used soy cream) and top your cake with it. With any berry cake this is very delicious and adds the certain something. In that case make sure to remove the cake from the fridge early enough (should be room temperature) and add the cold whipped cream right before serving. This subtle temperature difference makes this cake fresh and light, perfect for a hot Sunday afternoon.
Bon appétit ♥