This simple almond redcurrant cake is a delicious way of enjoying seasonal fruit. It’s tangy and sweet, low in both fat as well as sugar and incredibly easy to make!
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!
Equipment you’ll need
2 large bowls, whisk and spoon
Round 23 cm springform pan and parchment paper
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. 2. Add the egg, butter, almond extract and sour cream. 3. Stir and rub with your fingertips until the mixture becomes crumbly.
4. Form a sticky dough ball and refrigerate it, covered for 1 hour (in the same bowl).
5. Preheat the oven to 350 F and divide the dough into 2 parts (proportions: 2/3 and 1/3). 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.
6. Combine the fruit with the remaining sugar and ground almonds and stir gently taking care not to squash the fruit.
7. Spread the fruit on top of the dough.
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.
9. Enjoy your cake!
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 this easy blackberry cake, which is quite similar to this redcurrant almond cake recipe. You might also enjoy this healthy black forest cheesecake tart as well as my dark chocolate cherry cake. Check out also this easy blueberry cake.
If you are looking for more redcurrant recipes you might also like this Grilled Chicken with Redcurrant Gravy.
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!
Almond Redcurrant Cake
- 300 g fresh redcurrants
- 150 g flour
- 150 g ground almonds/almond flour plus 2 tablespoons
- 2 tsp baking powder
- 90 g butter, cubed room temperature
- 2 tbsp fromage frais/fromage blanc or sour cream
- 110 g sugar
- 50 g almond flakes
- 1/2 tsp almond extract
- 1 egg
- Good pinch of salt
- 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 (2/3 and 1/3). 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!
Recipe link parties
I am bringing this almond red currant cake recipe to What’s for Dinner? Sunday Link Up.