| Prep: 20 mins | Cook: 45 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 475 | 23g | 14g | 64g |
| sugars | fibre | protein | salt |
| 42g | 1g | 6g | 0.40g |
When it comes to the Redcurrant Drizzle Cake, I’m reminded of the bright, bursting flavors that straddle the line between the savory and the sweet. This recipe, with its fresh redcurrants and a tangy lemon drizzle, calls back to those fresh Sunday bake-offs at my family home back in Portland, Maine. Though I am known for dishes from the sea, I find immense joy in taking a detour to the dessert category with this beautifully simplistic yet delicious cake.
The Taste of Childhood Summers
Sweet desserts always bring back the warm memories of summer afternoons spent in the kitchen with my two daughters, Erin and Samantha, with flour smudged on our cheeks and hands sticky with the thrilling promise of a cake in the oven. With its vivid flash of red and pop of tartness, the redcurrant in this recipe encapsulates the vibrancy and excitement that those baking adventures brought to us.
A Delightful Balance of Flavors
What is especially unique about the Redcurrant Drizzle Cake is that it encompasses a delightful balance of flavors that echo my culinary style. The rich, buttery cake forms a decadent base that is lightened by the freshness of the redcurrants. The final drizzle is just the right touch of sticky sweetness that ties the whole cake together, similar to the balance in the flavors of a classic lemon drizzle cake.
This recipe is perfect for a summer afternoon tea, as the fruitiness of the redcurrant adds a refreshing zing. It also pairs splendidly with a range of dishes. A piece of the cake after a lobster roll or a hearty clam chowder gives a sweet endnote to a savory meal. If you’re looking for drink pairings, this cake works well with a cool, crisp glass of white wine or Prosecco.
Health Benefits: The hidden gem in the cake
Beyond its delicious flavor, the Redcurrant Drizzle Cake packs several health benefits. Redcurrants are abundant in antioxidants, and also provide a good dose of vitamin C. Moreover, the use of unsalted butter and whole milk provides your body with fairly good amounts of Vitamin A and calcium. Living Strong elaborates on the numerous benefits of including redcurrants in your diet.
A slice of Redcurrant Drizzle Cake is not just a dessert, but a delightful journey through flavors, a comforting call-back to warm summer afternoons, and a simple method to sneak in a little nutrition to your daily routine.
What You’ll Need
- 1 cup unsalted butter, room temperature
- 1 and 1/4 cup granulated sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1 and 1/2 cups fresh redcurrants
- Confectioners’ sugar, for dusting
- For the drizzle:
- 1/2 cup redcurrant jelly
- 2 tablespoons granulated sugar
- 2 tablespoons lemon juice
Method
Step One
Preheat your oven to 350°F (180°C). Butter and flour a 9-inch round cake pan or line it with parchment paper.
Step Two
In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 2-3 minutes. Beat in the eggs, one at a time, ensuring each is incorporated before adding the next. Stir in the vanilla extract.
Step Three
In a separate bowl, mix together the flour, baking powder and salt. Gradually add the dry ingredients to the egg mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until the batter is smooth.
Step Four
Spread the batter evenly into the prepared cake pan. Sprinkle the fresh redcurrants on top. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step Five
While the cake is baking, prepare the drizzle. In a small saucepan, combine the redcurrant jelly, sugar and lemon juice. Cook over medium heat until the sugar has completely dissolved and the mixture begins to boil. Remove from heat and set aside.
Step Six
Once the cake is done, allow it to cool in the pan for 10 minutes. Then, pierce the top of the cake several times with a toothpick and slowly pour the drizzle over the cake, allowing it to soak in. Let the cake cool completely.
Step Seven
Before serving, dust the top of the cake lightly with confectioners’ sugar. Your Redcurrant Drizzle Cake is now ready to be enjoyed!
