This is a nice, simple, cake Black Currant cake recipe.
- Kefir 250 ml (8 fl oz/1 cup) (can be replaced with Greek yogurt or sour cream)
- Eggs 3 pieces
- Sugar 200 gr (7 oz)
- Vanilla sugar 10 gr (1,5 tsp)
- Salt – 0,5 tsp (2,5 gr)
- Flour 345 gr 12 oz(3/4 lb)
- Baking soda 0.5 tsp (can be replaced with a baking powder 2 tsp)
- Corn starch 1 tsp (can be replaced with a potato starch)
- Black current 200 gr (7 oz)
- Butter 100gr (3 oz)
- Egg with sugar and vanilla sugar and salt mix with a mixer until smooth.
- Add kefir (Greek yogurt or sour cream)
- Add baking soda or baking powder.
- Add the well-sifted flour and mix until smooth
- Dough should be medium dense and without lumps
- Melt butter in a microwave oven or in a water bath, add to the dough and mix thoroughly (the butter should melted, but not be very hot)
- In a separated bowl mix berries, add cornstarch (starch is needed to ensure that the berries do not settle and do not stick to the bottom of the baking dish, so the berries must be fresh or completely defrosted, if frozen, they can also settle)
- Add berries to the dough and gently fold in until thoroughly mixed.
- Greased pans with butter or oil, or shortening, or nonstick pan spray and sprinkle with flour or cocoa, so that the cake does not stick to the mold. Line the bottom with parchment paper. You choose to you can line the entire pan with parchment paper (see picture below). The pictures are of a 9-Inch (24 cm) a springform pan, but you may want to use a 7-inch (18 cm) baking pan and then the cake will be deeper.
- Bake at a temperature 180C\350F\4 gas mark until done (approximately 45-50 minutes). Use a wooden toothpick to check doneness, insert the toothpick into the cake, and if it is ready, the stick will come out without fresh dough attached)