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 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
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.
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.
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!
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