Introduction
If you’re a fan of desserts that balance sweetness with a hint of tartness, this fruity and creamy redcurrant cake is a must-try! Packed with juicy redcurrants and topped with a velvety cream layer, this cake offers a harmonious blend of flavors and textures. Whether it’s for a summer gathering or a cozy afternoon treat, this dessert will surely impress your taste buds and guests alike.
Ingredients
For the Cake Base:
1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
½ cup (120ml) milk
1 tsp vanilla extract
For the Cream Layer:
1 cup (240ml) heavy cream, chilled
½ cup (60g) powdered sugar
1 tsp vanilla extract
For the Redcurrant Topping:
2 cups (300g) fresh redcurrants, washed and de-stemmed
2 tbsp granulated sugar (optional, for sweeter berries)
Directions
Step 1: Prepare the Cake Base
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Stir in vanilla extract. Gradually add the dry ingredients, alternating with milk, beginning and ending with the dry mixture.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before adding the cream layer.
Step 2: Prepare the Cream Layer
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Spread the whipped cream evenly over the cooled cake.
Step 3: Add the Redcurrant Topping
Toss the redcurrants with sugar if desired, then spread them generously over the whipped cream layer.
Chill the assembled cake for at least 1 hour before serving to allow the flavors to meld.
Serving and Storage Tips
Serving: Slice and serve chilled for the best flavor and texture. A dollop of extra whipped cream or a drizzle of redcurrant syrup can elevate the presentation.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing as the cream layer may lose its texture.
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