This easy Almond Redcurrant Cake recipe is low in fat and sugar and is a delicious way of enjoying seasonal fruit.
ALMOND REDCURRANT CAKE
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 Almond Redcurrant 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!
If you like this recipe you may also like these other Healthier Cake Recipe ideas! Be sure to check out these Blackberry Prune Squares, which is quite similar to this redcurrant cake recipe.
If you are looking for more redcurrant recipes why not try this Grilled Chicken with Redcurrant Gravy.
If you make this recipe don’t forget to let me know how it turned out for you! Your feedback is very important to me. Thanks!
I am bringing this Almond Redcurrant Cake to What’s for Dinner? Sunday Link Up.
- 300 g fresh redcurrants
- 150 g flour
- 150 g ground almonds, plus 2 tablespoons
- 2 tsp baking powder
- 90 g butter, cubed, room temperature
- 2 tbsp sour cream
- 6 tbsp sugar, about 90-100 g
- 50 g almond flakes
- 1/2 tsp almond extract
- 1 egg
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To make the dough, in a large bowl combine the flour, 150 g ground almonds, baking powder, 3 tablespoons of the 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 hands and form a sticky dough ball. Cover with cling film (in the same bowl) and refrigerate for 1 hour.
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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.
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In a large bowl combine the redcurrants, the remaining sugar and 2 tablespoons ground almonds, stir, being careful not to break up the fruit, and tip the mixture quickly onto the dough spreading evenly. 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!
Pin it Now to make later!
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. Thanks for linking up to #CookBlogShare
Thanks Mandy! Redcurrants are great in cooking and baking, I think I actually prefer to eat them cooked rather than fresh:)
This looks delish – thanks for sharing! x
Thank you!
I spotted this when you posted it and thought it looked AMAZING. Looks so yummy and I love it is a bit lower in sugar. #cookblogshare
Thank you! I try to use less sugar as a rule in all my recipes:)
What a lovely recipe – totally agree with your point about home baking – I often find these days that commercially made cakes are just too sweet for me. I have been trying to minimise the amount of sugar in my diet for a while now and this means I notice the sugar so much more in sweet things than I used to – consequently I much prefer homemade!! That and with homemade you know exactly what is in it – and there’s nothing weird and unpronounceable!! Eb x
Thanks Eb! Why are shop bought cakes so very sugary anyway? I’ll never know. Glad to know other people agree that homemade is better:)
I love the sound of this Monika, 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
Thanks Angela! The redcurrants did have the work for me in this recipe as they are just so beautiful! So my job was easy. Piece of cake:)
spotted this on facebook, it looks delicious. My redcurrants are over this year so Im going to pin this recipe for next year
Thanks Jacqui! Shame how all these wonderful fruits disappear with the summer… At least the weather is still summery:)