A delicious almond and redcurrant cake with a perfectly balanced sweet and tangy flavour. The redcurrants add a pleasant sharpness to the dessert. Finished with a buttery crumble topping and a light dusting of icing sugar – the perfect cake for summer!
Ingredients for the cake:
- 150 g butter
- 180 g caster sugar
- 3 large eggs
- 150 g plain flour
- 100 g ground almonds
- 2 tsp baking powder
- 150 g soured cream (18% fat)
- 1 Tbsp Amaretto liqueur
- 450 g redcurrants (or a mixture of red, white and black currants)
All the ingredients should be at room temperature. Remove the redcurrants from their stems.
In a mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. The batter may look slightly curdled; however, this won’t affect the final cake. Add the sifted plain flour and baking powder, followed by the ground almonds, soured cream and Amaretto. Fold gently with a spatula until just combined.
Line a 23 cm cake tin with baking paper. Pour in the cake batter and level the surface. Scatter the redcurrants evenly over the top, then sprinkle with the crumble (see recipe below).
Bake at 170°C for 45-60 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely. Before serving, dust with icing sugar.
Ingredients for the crumble:
- 50 g butter, melted
- 100 g plain flour
- 50 g sugar
Place all the ingredients for the crumble in a bowl and rub them together with your fingertips until the mixture resembles coarse crumbs.
Enjoy!
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