Red Currant Cake
Have you ever tasted something with fresh red currant fruits? I bet lots of you didn’t. Red Current (Ribisel or Rote Johannisbeere) grows like weed in Austria and alone in our garden I guess we have around 2-3 kg harvest every year (not Weed but Red Currant)
So what to do with all of those red currant berries that are so sour it makes your face do funny faces.
On my birthday, my grandma would also bake a red currant cake for me. It is still my most favorite cake and somehow, it always beats the other cakes on the table.
The recipe is quite old and comes from a cookbook called “Burgenlaendische Kueche” – it contains many forgotten recipes and I simply love to flip through and remember the dished we had when I was young.
The cake is very simple and won’t take a long time.
For one regular cake you will need the following
- 200 g of Hazelnuts & Walnuts (grinded) (3/4 cup of Starbucks Mug 😉 )
- 200 g of Butter
- 200 g of Flour
- 200 g of Brown Sugar
- 1 Egg
- 4 Egg Whites
- 4-5 Tablespoons of Icing Sugar
- A good handful of Red Currant Berries
Grind the Nuts in a grinder (if they are not grinded already). Butter the cake form slightly and put some flour in it.
Heat the Oven to 180 C.
Put Nuts, Butter, Flour, Sugar and 1 Egg into a bowl and knead until it becomes a nice dough that doesn’t stick to your hands. Add flour if needed.
Place the dough into the cake form and spread it until the whole bottom is covered with the dough. With a fork, make some small holes into the dough to let it have some more air.
Put into the oven for around 15 mins (until lightly golden/brown). Take the whole thing out and set aside to cool down.
Whisk the egg whites in a bowl until they are done. Slowly add the sugar (I usually would use a sieve to make it powdery enough).
Now put the red current berries onto your pre-baked dough. Add the egg white/sugar mixture on top and put the whole thing back into the oven.
The egg white topping needs around 10-15 mins to be ready. Make sure only the top is getting a bit brown and not too brown.
Allow the cake some time to cool down until you serve it. Enjoy!