Recipes in the world of Flavilo

Slices of Cinnamon Currant Cake served on a plate

Cinnamon Currant Cake

The Cinnamon Currant Cake combines the freshness of fruit with the warmth of cinnamon in a mouthwatering dessert. This cake is a perfect choice for a summer afternoon or a festive occasion. The harmony of the sweet dough and the tart currants will enchant everyone who tastes it.

Prep Time 20 min
Preparation 35 min
Total 55 min
2400 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 300 g Fresh Red Currants
⭕ 200 g All-Purpose Flour
⭕ 150 g Granulated Sugar
⭕ 100 g Unsalted Butter
⭕ 3 Eggs
⭕ 1 packet Baking Powder
⭕ 200 ml Heavy Cream
⭕ 1 tsp Ground Cinnamon
⭕ 1 tsp Vanilla Extract
⭕ 20 g Powdered Sugar

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    Preparation Steps

    1

    Preheat oven to 350°F (180°C). Prepare a cake pan by lining it with parchment paper.

    2

    In a medium bowl, whisk together the flour, baking powder, and cinnamon.

    3

    In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

    4

    Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

    5

    Pour half of the batter into the prepared cake pan and spread evenly. Sprinkle with half of the red currants, then pour the remaining batter over the top.

    6

    Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.

    7

    Whip the heavy cream until stiff peaks form. Gently fold in the powdered sugar. Spread the whipped cream frosting over the cooled cake. Garnish with the remaining red currants and a sprinkle of cinnamon.