when i was a kid we had all sorts of currant in the garden. red, white and, of course, black. my parents used to make black currant lemonade which i must confess wasn’t my favorite, i liked the sweet sweet lemonade my grand ma made better. though since then i’ve come to love black currant and when i found them sweet and ripe at B’s summer house i couldn’t resist.
A helped with the picking and so i improvised and made a cake from what was at hand in the country side kitchen. and it turned out surprisingly well. the cake is similar to a compact cheesecake and goes well with a cup of god earl grey and maybe some softly whipped cream.
one fine cake
3/4 dl (75 ml) flour
3/4 dl (75 ml) almond flour
1 tsp baking powder
1,5 tsp vanilla sugar
a pinch of sea salt
cest from one lemon
6 tbsp butter
2dl black currant (preferably fresh)
beat the eggs until fluffy. fold in in the ricotta. mix the dry ingredients and turn down into the eggs. melt the butter together with the lemon cest and honey and fold into the batter. sample the flavor and adjust sweetness and amount of lemon if needed. pour in a buttered tin and bake in the oven at 175°c for 20 min. increase the temperature to 225°c and bake for another couple of minutes (until the cake is not runny and has a nice golden surface)
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