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Almond redcurrant cake with crumble

A recipe for tasty almond redcurrant cake. The redcurrants add a slightly sour taste to the dessert. It is topped off with crumble and a dusting of icing sugar – the perfect cake for the 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%
  • 1 Tbsp Amaretto liqueur
  • 450 g redcurrants (or a mixture of different currants)

All ingredients should be at room temperature. De-stem redcurrants.

In a mixing bowl, add butter and sugar. Beat until light and fluffy. Add the eggs, one after the other, beating continuously after each addition. The batter may look ‘broken’; however, this doesn’t affect the cake in any way. Add sifted plain flour and baking powder into the batter, followed by ground almonds, soured cream and Amaretto. Stir using a spatula until just combined, no longer.

Line a 23 cm cake tin with baking paper. Put in the cake batter and level out. Sprinkle with redcurrants on top, then sprinkle with crumble (recipe below).

Bake at 170°C for about 45 – 60 minutes, until a skewer inserted into the cake comes out dry. Take it out of the oven and let it cool down. Before serving, sprinkle 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 it between your fingers.


Almond redcurrant cake with crumble
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