Sweet almond sponge, studded with sharp, juicy redcurrants.
It’s the season for redcurrants and summer berries, so I thought I’d try and do a few posts with different ideas for using them up!
This cake is inspired by the delicious slabs of Johanisbeere Kuchen, which I orderer at any opportunity when I’m on holiday in the Alps! They are the prefect treat after a long walk and I love the combination of the tart berries and sweet sponge.
I used ground almonds in the sponge to give the cake a bit more flavour, I think some chunks of marzipan would go really well too.
This cake is really, really easy to make, you just need to make the cake mix and then scatter over the redcurrants, no skills required!
Variations: You could use a different fruit in this cake, raspberries or rhubarb would be really tasty.
Ingredients: Serves 10-12
- 160g butter
- 160g caster sugar
- 3 eggs
- 1tsp vanilla extract
- 100g ground almonds
- 100g self raising flour
- 200g redcurrants
Preheat the oven to 180C and line a rectangular baking dish.
Cream together the butter and sugar until light and fluffy, then fold in the eggs one at a time. Mix in the flour, ground almonds and finally fold in half the redcurrants.
Spoon into the prepared baking tray and scatter the rest of the redcurrants over the top. Bake in the preheated oven for 20-25 minutes until cooked through and golden brown.
Leave to cool for about 20-30 minutes, before removing from the tin. Slice into 10-12 squares and serve! Delicious with a big dollop of whipped cream.