Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups fresh black currants
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract. Mix until just combined.
6. Fold in the black currants.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 420
Fat: 19g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 200mg
Carbohydrates: 58g
Fiber: 1g
Sugar: 38g
Protein: 5g
Substitutions for ingredients:
- Black currants can be substituted with any other fresh or frozen berries.
Variations:
- Add lemon zest to the batter for a citrusy twist.
- Top the cake with whipped cream and extra black currants for a more decadent dessert.
Tips and tricks:
- Be careful not to overmix the batter, as this can result in a tough cake.
- If using frozen black currants, thaw them before adding them to the batter.
- Dust the cake with powdered sugar before serving for a pretty presentation.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Serve the cake on a cake stand or platter.
- Dust the cake with powdered sugar or top it with whipped cream and extra black currants.
Garnishes:
- Fresh black currants
- Whipped cream
- Powdered sugar
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is browning too quickly, cover it with aluminum foil halfway through the baking time.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the black currants thoroughly before using them in the recipe.
- Store the cake in an airtight container to prevent it from drying out or becoming contaminated.
Food history:
- Black currants have been cultivated for centuries and are native to Europe and Asia.
Flavor profiles:
- This cake has a sweet and slightly tart flavor, with a moist and tender crumb.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with tea or coffee.
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