Home baking has many advantages, one of them being a sense of accomplishment when a recipe you have created works. Another one is being able to control the amount of ‘bad’ ingredients that most desserts inevitably contain – most importantly fat and sugar. I haven’t replaced these culprits with anything ‘healthier’ (after all fat will be fat and sugar will be sugar), I simply used less. And it works!
This is a very simple recipe. I know I say that about most of my recipes but when it comes to successful cooking I find that simplicity is key so I do try to make my recipes simple first and foremost. This cake is not just simple but also easy to make!
I absolutely love to use redcurrants in baking. They are sweet and pleasantly sharp, which in this recipe makes them an ideal companion for the aromatic nutty almond. Plus they keep the cake moist! Enjoy!
300 g fresh redcurrants
150 g flour
150 g ground almonds (plus 2 tablespoons to add to the redcurrant)
2 teaspoons baking powder
90 g butter, cubed (room temperature)
2 tablespoons sour cream
6 tablespoons sugar (about 90-100 g)
50 g almond flakes
1 teaspoon almond extract
To make the dough, in a large bowl combine the flour, 150 g ground almonds, baking powder, 3 tablespoons of sugar and stir well. Add the butter, sour cream, egg, almond extract and stir to combine until the mixture becomes crumbly. Continue mixing the ingredients with your fingertips and form a sticky dough ball. Cover with cling film (in the same bowl) and refrigerate for 1 hour.
Preheat the oven to 350 F/ 180 C/ gas mark 4. Divide the dough into 2 parts (2/3 and 1/3). Flatten the larger dough and place in a 23cm/7 cm round baking tin (or square equivalent) pressing down with your knuckles.
In a large bowl combine the redcurrants, 3 tablespoons of sugar and 2 tablespoons ground almonds, stir, being careful not to break up the fruit, and tip the mixture quickly onto the dough. Shred or grate the smaller dough ball over the fruit, sprinkle with the almond flakes and bake for 50 minutes. Remove from the oven, let cool a little and enjoy!