This simple Almond Redcurrant Cake recipe is a delicious way of enjoying seasonal fruit. It’s tangy and sweet, low in fat as well as sugar and incredibly easy to make!
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 Almond Redcurrant 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
Start by combining the dry ingredients. Add the egg, butter, almond extract and sour cream and stir until the mixture becomes crumbly. Form a dough ball and refrigerate for 1 hour.
Divide the dough into 2 parts (proportions: 2/3 and 1/3), flatten the larger dough and press into the tin. Combine the fruit with the remaining sugar and almonds and spread over the dough. Then grate/shred the smaller dough over the whole thing, sprinkle over the almond flakes and bake for 50 minutes. Enjoy your cake!
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!
More healthy fruit desserts
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.
If you are looking for more redcurrant recipes you might also like this Grilled Chicken with Redcurrant Gravy.
- 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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Recipe link parties
I am bringing this Almond Redcurrant Cake to What’s for Dinner? Sunday Link Up.