Tuesday, August 7, 2018

August Baking - Red Currant Summer Cake

This sweet, light and airy sponge cake recipe has a seasonal topping of juicy, tart red currants and is finished with just a dusting of icing sugar. Serve as is, with crème fraîche or lightly whipped cream and some extra red currants for a delightful summer dessert. August baking at its best.

Red Currant Summer Cake


For the Batter
  • 113g (1 stick) unsalted butter, at room temperature, plus more to grease pan
  • 300g fresh red currants (with extra stalks for decoration)
  • 160g (1¼ cups) AP (plain) flour
  • 1 ½ tsp baking powder
  • ½ tsp fine sea salt
  • 100g (½ cup) superfine (caster) sugar
  • 1 tbsp Cognac or Brandy (you can substitute apple juice)
  • 4g (½ tsp) pure vanilla sugar
  • 1 egg (L), free range or organic
  • 120 ml (½ cup) milk, room temperature (I use 3.5 % or full fat milk)

For the Topping
  • 2 tbsp sugar, for sprinkling (you can either use coarse or fine sugar – if you choose coarse, you will get a crunchy top)
  • 4g (½ tsp) pure vanilla sugar

  1. Preheat the oven to 180°C (356°F) degrees.
  2. Grease a 23cmx33cm (9x13in) baking pan and line with baking parchment.
  3. To prepare the red currants, hold each stalk over a bowl, grip the stalk at one end and sweep a fork down its length, making sure that the stalk runs between the fork's tines - all the berries should pop off. Set aside for a moment.
  4. In a separate bowl, whisk together the flour with the baking powder and salt.
  5. In the bowl of an electric mixer, beat together the butter, sugar, Cognac or Brandy and vanilla sugar until light and fluffy.
  6. Add the egg and beat until thoroughly combined.
  7. Add half the flour mixture and beat until just combined. Pour in the milk and continue beating, scraping down the bowl as necessary. Add the remaining flour mixture and beat until just combined.
  8. Scrape the dough into the pan, smoothing the top with a spatula.
  9. Scatter the red currants on top of the batter, in an even layer.
  10. In a small bowl, combine the sugar and vanilla sugar.
  11. Sprinkle the sugar mixture on top of the red currants.
  12. Bake for 35 to 40 minutes or until the top is light golden brown.
  13. Transfer the cake to a wire rack to cool completely
  14. Unmold, transfer to serving platter, dust with icing sugar just before serving. Enjoy with crème fraîche or lightly whipped cream if you like.

Enjoy August seasonal baking with summer berries including red currants, raspberries and blackberries, when they are at their peak and bursting with sweet and tart flavor, it's definitely worth it!


  1. aahh looks absolutely beautiful Andrea!! xo

  2. Oh, how I wish we could get currants here in Tucson! Neither those nor gooseberries. But enough of my whining - what a beautiful for your birthday! We hope you had a wonderful celebration.

  3. Andrea, der Kuchen sieht so perfekt, saftig und köstlich aus. Das ist ein Beerensommer! LG aus Xanten :-)

  4. This cake brings back memories from my childhood long ago. We had many red current bushes along the fence in our garden, I love the tart flavor of this wonderful berry. Your cake looks so good but I have to substitute the berries because they are not available here in California. Maybe I can use blueberries. A happy late birthday to you Andrea.

  5. What a stunning dessert!!! It's rare to see fresh currants here, only dried--so envious of your gorgeous berries!