With my overwhelming red currant bounty I had to make a cake. I just, was not able not to make a cake. I found this recipe on recipezaar or cooks.com or something and make a few adjustments and additions. It turned out so delicious! Its so silly we haven’t been making this every year from our currants! We will now! Just the right amount of sweet and tart, you could probably substitute the red currants for cranberries. It’s super, ultra moist.
Kristy’s only qualm was that she didn’t like the random currant seeds making little crunches while she ate. I didn’t even notice them but if you want to hide that you could probably add some poppyseeds to the cake. That would work really well with the taste of this cake, make it pretty with the red and black, and it would hide the wee crunchies. If you find yourself with an unnecessary amount of red currants and don’t feel like making a million jars of jam, try this cake!
We enjoyed it outside on the deck this morning with tea. Mm. Hmm.
Orange and Red Currant Cake
with orange glaze
3 cups fresh red currants
Zest of 2 oranges
The juice of one of those orange
4 tablespoon unsalted butter, softened
1 cup brown sugar, packed down
¼ cup vegetable oil
1 tbsp baking powder
3 cups all purpose or cake flour
1 cup milk
1 tbsp vanilla extract
1 tsp almond extract
Set oven to 350 degrees.
Pull the currants gently off their stems. Rinse and sort them out very well and set aside.
Zest the oranges into small bowl and squeeze out the juice of one orange.
Butter the sides and bottom of a 10-inch springform pan. Dust with flour or sugar.
Using an electric mixer cream the butter and sugar until light. Mix in the oil. Add the eggs and mix until smooth. Scrape the sides and bottom of the bowl. With the mixer on low speed, add the baking powder and 1 cup of flour. When well combined, add half the milk, another cup of flour, the rest of the milk, and the rest of the flour, mixing well after each addition. Stop to scrape the bowl as necessary.
Remove the bowl from the mixer and gently fold in the currants, orange zest and juice. Pour
the batter into the prepared pan and bake until golden brown and firm on top, about 1 hour. Cool on a rack to room temperature. Glaze or serve with whipped cream.
1 cup icing sugar
Zest of one orange
4-5 tbsp of the orange juice
Mix all ingredients until a smooth consistency is reached. Pour over top of cake and let harden completely (about 10-15 minutes) before serving.