Moist currant cake – quick and easy
Wonderfully moist, quick to make – and the fine balance of sweet and tart
Summer is here – and with it the abundant bounty of ripe, brightly red currants hanging from the bushes in the gardens. Perhaps you feel like many others: you hardly know what to do with all those juicy little berries! But don't worry – this recipe for a wonderfully moist currant cake not only brings variety to your cake plate, but turns your berry glut into a real summer highlight.
This easy recipe is quick to prepare, delightfully fresh and with a fine balance of sweet and tart – this cake will win over not only you, but your guests too. Let yourself be tempted by the taste of summer!
Ingredients
Cake batter
FOR DUSTING
Step by step
Baking a moist currant cake
Preheat the oven and prepare the pan
Preheat the oven to 180 °C top and bottom heat.
Line the square Springform pan with baking paper and grease the rim well and flour it.
Square Springform pan 23 x 23 cm / H 7 cm
Baking paper 42 x 33 cm, 25 sheets
Beat butter and sugar until fluffy
First weigh out all the ingredients with a Kitchen scale. Then put the soft butter together with the granulated and vanilla sugar into a Bowl and beat everything until nice and fluffy with the Hand mixer. If you have a Dough machine, you can of course use that too.
Stainless steel Mixing bowl 2000 ml
Clever Mix Hand mixer
Work in the eggs, milk and flour
Once the mixture is nice and fluffy, add the whisked eggs and the whole milk and mix everything well.
Then add the Almond flour and the sifted White flour with the Baking powder.
One-hand Flour sieve
White flour, 1 kg
Almond flour, 400g
FunCakes Baking powder, 80 g
Fill in the batter and spread the berries
Now put the cake batter into the prepared Springform pan. Smooth it out.
Finally, carefully spread the fresh currants over the cake batter.
Light blue Rubber scraper, large
Bake for 50 to 55 minutes
Now put the pan into the oven for approx. 50–55 minutes. When the time is up, poke into the centre of the cake to make sure it is baked through. If it is, take it out of the oven and let it cool.
Stainless steel Cake rack
Dust with powdered sugar
After cooling, dust the cake with powdered sugar or our sweet powdered snow.
Have fun trying it out and enjoying!
Sweet powdered snow, 150 g
Moist currant cake
Ingredients
Cake batter
FOR DUSTING
Preparation
- Prepare: Preheat oven to 180 °C top/bottom heat, line Springform pan with baking paper, grease and flour the rim.
- Batter: Beat soft butter with granulated and vanilla sugar until fluffy, mix in whisked eggs and milk.
- Flour: Briefly stir in almond flour and sifted White flour with Baking powder.
- Berries: Pour batter into the pan, smooth it out and carefully spread 400 g currants on top.
- Bake: Bake for 50–55 minutes, do the skewer test, let cool on the Cake rack.
- Serve: Dust with powdered sugar or powdered snow.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
White flour, 1 kg
Almond flour, 400g
Sweet powdered snow, 150 g
FunCakes Baking powder, 80 g
Accessories
Stainless steel Cake rack
Stainless steel Mixing bowl 2000 ml
One-hand Flour sieve
Light blue Rubber scraper, large
Square Springform pan 23 x 23 cm / H 7 cm
Baking paper 42 x 33 cm, 25 sheets
Clever Mix Hand mixer
Delivery in 1–2 working days · Free shipping from CHF 100
Nice alongside
Not needed for the recipe — but it goes well.
Perforated aluminium Baking tray 45 x 35 cm
Digital Kitchen scale with bowl 5 kg
Häussler Dough mixer NOVA White
So it turns out perfectly every time
The 50 g of almond flour are no accident: they retain moisture and keep the cake moist for days. Alternatively, other ground nuts work – or White flour plus a dash more milk, then it turns out a little denser.
The currants are spread over the batter, not stirred in – that way they sink slowly during baking, distribute throughout the whole cake and the batter stays airy.
Because of the juicy berries, this cake takes longer than a normal batter cake. After 50 minutes, poke a wooden skewer into the centre: if no batter sticks to it, it's done – otherwise give it another 5 minutes.
Frequently asked questions
Yes – place them on the batter still frozen, otherwise they bleed and make the batter wet. The baking time increases by about 5 minutes.
Yes, a round Springform pan with Ø 24–26 cm suits the same amount of batter. At 24 cm the cake will be a little taller – allow 5–10 minutes more baking time and do the skewer test.
Then the batter was too runny – usually because the butter was too warm or the eggs too large. The batter should fall thick and creamy from the spoon. A little trick: toss the berries lightly in flour, then they stay suspended better.
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Related products
Stainless steel grille
Mixing bowl stainless steel 2000 ml
Single Hand Flour Sifter
Almond flour, 400g
White flour, 1 kg
Sweet powder snow, 150 g
Rubber scraper light blue, large
Baking tray with perforation aluminum 45 x 35 cm
Springform pan square 23 x 23 cm / H 7 cm
Baking paper 42 x 33 cm, 25 pieces
Kitchen Scale with Bowl Digital 5 kg
Hand mixer Clever Mix
Häussler dough kneading machine NOVA White
FunCakes baking powder, 80 g
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