Almond Redcurrant Cake

Side view of redcurrant cake slice on white plate with redcurrants on wooden surface.

This redcurrant cake is a delicious way of enjoying seasonal fruit. It's tangy and sweet, made with shortcrust pastry and comes with a crunchy almond topping. Easy to make and perfect for any occasion!

Course Dessert

Cuisine vegetarian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 298kcal

Author Monika Dabrowski

Equipment

23 cm/9'' springform pan
Food processor

Ingredients

10.58 ounces fresh redcurrants
1¼ cups less 2 tsp all-purpose/plain flour
1½ cups almond flour/ground almonds plus 2 tbsp
1 teaspoon baking powder
3.17 ounces butter, cubed ⅘ stick, room temperature
2 tablespoons yogurt or sour cream
½ cup+1tbsp sugar
⅔ cup almond flakes
½ teaspoon almond extract
1 egg

US Customary - Metric

Instructions

Make pastry: To the food processor add both flours, baking powder, half the sugar, egg, sour cream, butter and almond extract. Pulse until the mixture starts to form a dough.
Form dough: Transfer the pastry to a flat surface and knead very briefly to finish forming a sticky dough. Refrigerate it for 1 hour. After that time divide the dough into 2 parts (proportions: ⅔ and ⅓). Place the smaller dough in the freezer for now.
At this point preheat the oven to 350F/180C/160 fan/gas mark 4. Grease the bottom of a 23 cm/9" springform pan, cover with parchment paper and close the side.
Roll our dough: Flatten the larger dough on top of parchment paper until it is big enough to cover the bottom of your springform pan. Lift the paper with the dough, turn over and let the dough drop into the pan. Press down to ensure it covers the bottom of the pan evenly.
Prepare redcurrants: Combine the fruit with the remaining half of the sugar and 2 tablespoons of almond flour and stir gently taking care not to squash the fruit. Spread the redcurrant mixture over the dough.
Add topping mixture: Remove the small dough from the freezer and coarsely grate/shred over the whole thing. Scatter over the almond flakes.
Bake: Bake in the centre of the oven for 50 minutes. Remove from the oven and set aside to cool completely before serving.

Notes

- While it's not absolutely necessary to use a food processor I recommend it because it's quick, easy and efficient, but you can mix the pastry ingredients by hand if preferred.

- When you've divided the dough into 2 parts place the smaller dough in the freezer (it'll be easier to work with) while you flatten the larger dough and prepare the fruit. Remove from the freezer just before grating it over the cake.

- Prepare the redcurrant filling mixture just before scattering over the cake (it will start to release juice if left uncooked).

- Leftover redcurrant cake can be covered and refrigerated for up to 3 days.

- Freeze the cake (unbaked), covered, for up to 3 months. Bake from frozen according to Instructions (for approx. 1 hour). You can also freeze leftover cake for up to 3 months.

Nutrition