This red currant cake is made with fresh red currants and shortcrust pastry for a delicious summer bake. It has a hint of marzipan flavour and comes with a crunchy almond topping. Simple to make and perfect for any occasion!
See also this zesty redcurrant sauce.
This redcurrant cake is a delicious way of using seasonal fruit. It has an easy shortcrust pastry base, a layer of grated marzipan followed by fresh, zesty red currants, beaten egg whites, then more crumbly pastry and sliced almonds for crunch. It's easy to make, not too sweet and if you prepare the pastry in advance you can assemble the recipe in minutes (see my tips at the bottom of the post).
I made this fresh red currant cake using an easy method (also used in my traditional Polish apple cake), which doesn't involve kneading or rolling the pastry. I made the pastry in a food processor, rather than by hand, which takes seconds to do and ensures the butter remains cold (important in a shortcrust pastry). Rather than rolling the pastry out I made the base by lining the bottom of the cake pan with slices of dough and sticking them together (a tried and tested method used to make homemade Polish cakes, see Instructions for details).
You may be surprised by the modest amount of sugar used in the pastry. This is because I added a layer of shredded marzipan (delicious with sharp and zesty red currants), and there is also a small amount of sugar in the egg whites layer. I also didn't want the layers to be overly sweet and overpower the delicious tartness of the red currants.
Red currant cake ingredients and substitutions
- Red currants: I used fresh, but you can use frozen (coated in a tablespoon of flour), instead. This recipe will also work with blackcurrants.
- All-purpose/plain flour.
- Baking powder.
- Sugar.
- Eggs.
- Butter.
- Sour cream: or Greek yogurt.
- Marzipan.
- Vanilla extract.
- Sliced/flaked almonds.
- Cornstarch/corn flour.
- Powdered/icing sugar: for serving.
Step-by-step recipe instructions
1. Make pastry: To the food processor add the flour, baking powder, sugar, egg yolks, sour cream, butter and vanilla extract. Pulse until the mixture starts to form a dough. Transfer to a flat surface lined with parchment paper and bring the mixture together into a log. Wrap in the parchment and refrigerate for an hour (or overnight). After that time divide the dough into 2 parts (proportions: â…” and â…“). Place the smaller dough in the freezer for now.
2. Preheat the oven to 350F/180C/160 fan/gas mark 4. Line the bottom of a 9-inch/23cm springform pan with parchment paper and close the ring. Lightly grease the inside of the ring with butter and dust with flour (use approx. 1 tsp butter and 2 tsp flour). Set aside.
3. Make cake base: Cut the larger dough into approx. â…“-inch slices and arrange in the bottom of the pan. Press into the pan ensuring it covers the base of the pan evenly. You can use the bottom of a glass to even out the surface.
4. Add marzipan: Coarsely grate the marzipan over the pastry and place the pan in the fridge.
5. Beat egg whites: Beat the egg whites with a pinch of salt on low speed until the mixture resembles a bubble bath. Add 2 tablespoons of sugar beating for a minute after each addition. The mixture should be thick and glossy. Sift the corn flour over the top and fold in gently. Set aside.
6. Add red currants: Remove the pan from the fridge and add a layer of red currants.
7. Add egg whites: Spread the egg whites mixture over the top.
8. Add topping mixture: Remove the small dough from the freezer and coarsely grate over the whole thing. Scatter the sliced almonds over the top.
9. Bake: Bake in the centre of the oven for 45 minutes. Cover loosely (to prevent the top browning too much) and continue baking for 15 more minutes. Remove from the oven and set aside to cool completely.
10. Serve: Run a thin spatula/knife around the edge and carefully remove the ring. Dust with about 1 tablespoon of powdered sugar and serve.
*Scroll down to the bottom of the post for a full, printable list of ingredients and instructions.
Serving suggestions
This layered red currant cake makes a delicious accompaniment to coffee or tea. For a more indulgent dessert serve it with a scoop of vanilla ice cream.
What to make ahead
Polish-style red currant cake requires a bit of preparation time mainly because the pastry needs to be chilled. However, to save time you can prepare the pastry in advance, cover and refrigerate it overnight and use the following day (make sure you refrigerate the egg whites, too).
You can also make the base and refrigerate the pan overnight.
What I don't recommend is assembling the entire cake in advance. This is because the fresh fruit will start releasing juice and make the pastry soggy. For best results bake the cake as soon as you've assembled it.
Top tips
- While it's not absolutely necessary to use a food processor I recommend it because it's quick, easy and efficient, but you can make the pastry by hand if preferred.
- When you've divided the dough into 2 parts place the smaller dough in the freezer (it'll be easier to work with). Remove from the freezer just before grating it over the cake.
- The egg white layer is a way of using up leftover egg whites rather than creating a meringue. They also create a barrier between the fruit and top layers making sure they are even. For instructions on how to make a thick meringue layer in a cake see my Polish pleśniak cake.
- You can use leftover marzipan to make this easy marzipan chocolate chip cake or lemony muffins.
- Cool the cake completely before cutting.
- I like to leave freshly baked red currant cake out of the fridge for a couple of days while the top is still crunchy. After that the cake will become more moist and the topping will no longer be as crunchy, but the flavour will continue to develop and the cake will taste delicious.
- Freeze in an airtight container for up to 3 months.
Related recipes to try next
See also these other easy, delicious cake/dessert recipes!
Recipe
Red Currant Cake (Polish-Style)
Equipment
- 9''/23cm springform pan
- Food processor
- Box grater
Ingredients
- 12.35 ounces (350 g) red currants approx. 2½ cups
- 2¼ cups (282 g) all-purpose/plain flour +2tsp for dusting the pan
- â…” teaspoon baking powder
- 1 stick+1tbsp (130 g) butter cubed, cold, +1tsp for greasing the pan
- 4 tablespoons sour cream cold
- ¼ cup+1tbsp (60 g) sugar +2tbsp for egg whites layer
- 1 teaspoon vanilla extract
- 2 large eggs separated
- 2.82 ounces (80 g) marzipan coarsely grated
- 1½ teaspoons cornstarch corn flour
- â…“ cup (30 g) sliced/flaked almonds
- 1-1½ tablespoon powdered sugar icing sugar
Instructions
- Make pastry: To the food processor add the flour, baking powder, sugar (¼cup), egg yolks, sour cream, butter and vanilla extract. Pulse until the mixture starts to form a dough. Transfer to a flat surface lined with parchment paper and bring the mixture together into a log. Wrap in the parchment and refrigerate for an hour (or overnight). After that time divide the dough into 2 parts (proportions: â…” and â…“). Place the smaller dough in the freezer for now.Â
- Preheat the oven to 350F/180C/160 fan/gas mark 4. Line the bottom of a 9-inch/23cm springform pan with parchment paper and close the ring. Lightly grease the inside of the ring with butter and dust with flour (use approx. 1 tsp butter and 2 tsp flour). Set aside.
- Make cake base: Cut the larger dough into approx. â…“-inch slices and arrange in the bottom of the pan. Press into the pan ensuring it covers the base of the pan evenly. You can use the bottom of a glass to even out the surface.
- Add marzipan: Coarsely grate the marzipan over the pastry and place the pan in the fridge.
- Beat egg whites: Beat the egg whites with a pinch of salt on low speed until the mixture resembles a bubble bath. Add 2 tablespoons of sugar beating for a minute after each addition. The mixture should be thick and glossy. Sift the corn flour over the top and fold in gently. Set aside.
- Add red currants: Remove the pan from the fridge and add a layer of red currants.
- Add egg whites: Spread the egg whites mixture over the top.
- Add topping mixture: Remove the small dough from the freezer and coarsely grate over the whole thing. Scatter the sliced almonds over the top.
- Bake: Bake in the centre of the oven for 45 minutes. Cover loosely (to prevent the top browning too much) and continue baking for 15 more minutes. Remove from the oven and set aside to cool completely.
- Serve: Run a thin spatula/knife around the edge and carefully remove the ring. Dust with about 1 tablespoon of powdered sugar and serve.
Notes
- While it's not absolutely necessary to use a food processor I recommend it because it's quick, easy and efficient, but you can make the pastry by hand if preferred.
- When you've divided the dough into 2 parts place the smaller dough in the freezer (it'll be easier to work with). Remove from the freezer just before grating it over the cake.
- The egg white layer is a way of using up leftover egg whites rather than creating a meringue. They also create a barrier between the fruit and top layers making sure they are even. For instructions on how to make a thick meringue layer in a cake see my Polish pleśniak cake.
- You can use leftover marzipan to make this easy marzipan chocolate chip cake or lemony muffins.
- Cool the cake completely before cutting.
- I like to leave freshly baked red currant cake out of the fridge for a couple of days while the top is still crunchy. After that the cake will become more moist and the topping will no longer be as crunchy, but the flavour will continue to develop and the cake will taste delicious.
- Freeze in an airtight container for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch
If you make this easy red currant cake recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Karin Anderson says
Last week I was amazed to find a container with red currants (the first one ever!) in our supermarket in Maine, and pounced on it. Having not enough currants for a large cake, I downsized it to fit an 18-cm pan (and threw a few frozen gooseberries in). Otherwise I followed the recipe, and baked it in my toaster oven.
The cake is delicious, tart fruits, almonds, and not overly sweet. I will make it again, when the currants in my garden are ripe.
Monika says
Thank you for your feedback! I am glad you enjoyed the recipe, I am sure the gooseberries added an interesting twist!
Kim Hoang says
It is a delicious dessert. It will be my breakfast and dessert once a month. Thank you for the recipe.
Monika says
Thank you and you are welcome:)
Mandy says
Love the look of this - I made some redcurrant muffins earlier in the summer and they were delicious. I love the sound of redcurrants with almonds too.
Monika says
Thank you, Mandy!
Angela says
I love the sound of this, not only have you made it so easy and with less sugar than expected but it also looks delicious. The colour of the redcurrants is amazing.
Angela x
Monika says
Thank you, Angela:)
Jacqui says
spotted this on facebook, it looks delicious. My redcurrants are over this year so Im going to pin this recipe for next year
Monika says
🙂