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    Home » Recipes » Sweet Things/Desserts

    Almond Redcurrant Cake

    September 11, 2016 By Monika Last Updated November 5, 2020 12 Comments

    Jump to Recipe

    This simple almond redcurrant cake is a delicious way of enjoying seasonal fruit.  It's tangy and sweet, made using a moderate amount of fat as well as sugar and incredibly easy to make! You might also like Polish inspired blackberry crumble coffee cake.

    Side view of almond redcurrant cake slice on white plate with redcurrants on wooden surface.

    This easy almond redcurrant cake is a fantastic seasonal dessert recipe, equally suitable for a summer party or to enjoy on a lazy Sunday afternoon with a cup of coffee.

    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 not so healthy ingredients that most desserts inevitably contain - most importantly fat and sugar.

    In this easy redcurrant almond cake recipe 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.  When it comes to successful baking/cooking I find that simplicity is key so I try to make my recipes simple first and foremost.  This almond cake with redcurrant is not just simple but also easy to make!

    How to make redcurrant cake with almonds: step-by-step

    1. Combine the flour, ground almonds, baking powder, sugar and pinch of salt and stir well with a whisk.

    Dry cake ingredients with whisk inside metal bowl.

     

    2. Add the egg, butter, almond extract and sour cream.

    Flour, egg and cubed butter in metal bowl.

    3. Stir and rub with your fingertips until the mixture becomes crumbly.

    Crumbly cake mixture with spoon inside metal bowl.

    4. Form a sticky dough ball and refrigerate it, covered for 1 hour (in the same bowl).

    Cake dough divided into 2 parts on top of parchment paper.

    5. Preheat the oven to 350 F and divide the dough into 2 parts (proportions: ⅔ and ⅓).  Place the smaller dough in the freezer for now.  Flatten the larger dough on top of parchment paper until it is big enough to cover the bottom of your springform pan. Lift the paper with the dough, turn over and let the dough drop into your pan.  Press into the pan ensuring it covers the bottom evenly.

    Top down view of round cake pan with dough covering the bottom.

    6. Combine the fruit with the remaining sugar and ground almonds and stir gently taking care not to squash the fruit.

    Redcurrants with sugar and ground almonds inside blue bowl.

    7. Spread the fruit over the dough.

    Unbaked cake in tin topped with redcurrants.

    8. Remove the small dough from the freezer and grate/shred over the whole thing. Scatter over the almond flakes and bake for 50 minutes.

    Unbaked cake in round tin with almond flakes on top.

    9. Enjoy your cake!

    Almond redcurrant cake on top of white plate.

    Top tips

    • When you've divided the dough into 2 parts place the smaller dough in the freezer (it'll be easier to work with) while you flatten the larger dough and prepare the fruit.  Remove from the freezer just before grating it over the cake.
    • Do NOT prepare the fruit ahead or it will start releasing juices.  Combine the fruit with the sugar and ground almonds just before scattering over the cake.
    • Freeze the cake (unbaked), covered, for up to 3 months.  Bake from frozen according to Instructions (for approx. 1 hour).

     

    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!

    More healthy cakes with fruit

    If you love making healthy desserts using seasonal fruit be sure to check out blackberry coffee cake, which is quite similar to this redcurrant almond cake recipe.  You might also enjoy this black forest cheesecake, chocolate coconut cake as well as chocolate banana cake.  Check out also this easy blueberry cake.

    If you are looking for more redcurrant recipes you might also like this redcurrant sauce recipe.

    Side view of almond redcurrant cake slice on white plate with redcurrants on wooden surface with white cup and saucer in background.

    Check out also this collection of 27 everyday healthy cacao recipes.

    Keep in touch

    How has this red currant almond cake turned out for you?  Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Side view of almond redcurrant cake slice on white plate with redcurrants on wooden surface.

    Almond Redcurrant Cake

    This easy Almond Redcurrant Cake recipe is low in fat and sugar and is a delicious way of enjoying seasonal fruit.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: vegetarian
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 8 people
    Calories: 375kcal
    Author: Monika Dabrowski

    Equipment

    • 23 cm (9 inches) spring form pan

    Ingredients

    • 300 g (10.58 oz) fresh redcurrants
    • 150 g (5.29 oz) flour
    • 150 g (5.29 oz) almond flour/ground almonds plus 2 tablespoons
    • 2 tsp baking powder
    • 90 g (3.17 oz) butter, cubed room temperature
    • 2 tbsp fromage frais/fromage blanc or sour cream
    • 110 g (3.88 oz) sugar
    • 50 g (1.76 oz) almond flakes
    • ½ tsp almond extract
    • 1 egg
    • Good pinch of salt

    Instructions

    • To make the dough, in a large bowl combine the flour, 150 g ground almonds, baking powder, half the sugar, pinch of salt and stir well using a whisk.  Add the butter, sour cream, egg, almond extract and stir to combine until the mixture becomes crumbly.  Continue mixing the ingredients with your hands until they form a sticky dough ball.  Cover with cling film (in the same bowl) and refrigerate for 1 hour.
    • Grease the bottom of a 23 cm springform pan, cover with parchment paper and close the side.
    • Preheat the oven to 350 F/ 180 C/ gas mark 4. Divide the dough into 2 parts (⅔ and ⅓). Place the small dough in the freezer (it'll be easier to work with). Flatten the larger dough on top of parchment paper until it is big enough to cover the bottom of your springform pan. Lift the paper with the dough, turn over and let the dough drop into the pan. Press down to ensure it covers the bottom of the pan evenly.
    • In a large bowl combine the redcurrants, remaining sugar and 2 tablespoons of ground almonds, stir, being careful not to break up the fruit, and tip the mixture quickly onto the dough spreading evenly. Grate or shred the smaller dough over the fruit, sprinkle with the almond flakes and bake for 50 minutes. Remove from the oven, let cool a little and enjoy!

    Notes

    • When you've divided the dough into 2 parts place the smaller dough in the freezer (it'll be easier to work with) while you flatten the larger dough and prepare the fruit.  Remove from the freezer just before grating it over the cake.
    • Do NOT prepare the fruit ahead or it will start releasing juices.  Combine the fruit with the sugar and ground almonds just before scattering over the cake.    
    • Freeze the cake (unbaked), covered, for up to 3 months.  Bake from frozen according to Instructions (for approx. 1 hour).

    Nutrition

    Serving: 1serving | Calories: 375kcal | Carbohydrates: 39g | Protein: 9g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 90mg | Potassium: 301mg | Fiber: 5g | Sugar: 17g | Vitamin A: 327IU | Vitamin C: 15mg | Calcium: 131mg | Iron: 2mg

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

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    Reader Interactions

    Comments

    1. Mandy Mazliah

      September 13, 2016 at 6:21 pm

      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

      Reply
      • monidab@gmail.com

        September 13, 2016 at 6:51 pm

        Thanks Mandy! Redcurrants are great in cooking and baking, I think I actually prefer to eat them cooked rather than fresh:)

        Reply
    2. Mads

      September 13, 2016 at 3:31 pm

      This looks delish - thanks for sharing! x

      Reply
      • monidab@gmail.com

        September 13, 2016 at 3:37 pm

        Thank you!

        Reply
    3. babyledblog

      September 13, 2016 at 12:01 pm

      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

      Reply
      • monidab@gmail.com

        September 13, 2016 at 12:46 pm

        Thank you! I try to use less sugar as a rule in all my recipes:)

        Reply
    4. Eb Gargano

      September 13, 2016 at 11:15 am

      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

      Reply
      • monidab@gmail.com

        September 13, 2016 at 11:44 am

        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:)

        Reply
    5. Angela / Only Crumbs Remain

      September 13, 2016 at 11:13 am

      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

      Reply
      • monidab@gmail.com

        September 13, 2016 at 11:41 am

        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:)

        Reply
    6. Jacqui Bellefontaine

      September 13, 2016 at 10:48 am

      spotted this on facebook, it looks delicious. My redcurrants are over this year so Im going to pin this recipe for next year

      Reply
      • monidab@gmail.com

        September 13, 2016 at 11:05 am

        Thanks Jacqui! Shame how all these wonderful fruits disappear with the summer... At least the weather is still summery:)

        Reply

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    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking.

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