Are you thirsty? Take a piece of this cake!
No, I am not joking! This dessert is perfectly sour for the high temperatures outside and sweet enough to call it a cake. Did I mention that it’s also very healthy? And pretty? And easy to make? I know, summer is not the time when you pleasurably turn on the oven, but I promise you: once you’ve made this cake, your addiction potential will be activated and very soon you’ll realize that you are never going to be clean again .
Here are some facts about the currants:
1. Currants appear in three colors: red, black and white
2. Currants are rich on vitamin C and potassium
3. Currants content pectin, which helps in case of digestive problems
4. Currants protect the organism from cancer and circulatory disorders because of their high level of vitamin B
5. Currants juice is used as a restorative for respiratory tracts
6. Currants make your hair shiny and strong
I already mentioned how much I dislike too sweet, too buttery and too floury cakes. When I was making the recipe for this cake I realized, that any other flour except the buckwheat flour would fall to heavy on this small, gentle, red rubies. The dough you pour over the redcurrant should be fluffy and light. For this recipe you can also use a raspberries or blackberries, but the unique sour taste you’ll obtain only with redcurrant. For the delicate sweetness I took only three spoons of coconut sugar, but maple syrup or honey would also work. And don’t forget a beautiful vanilla.
How to serve this cake? Basically, you can cover the cake with any topping you like: coconut cream, vanilla sauce, even chocolate. I combined yoghurt, honey and vanilla, which is an option that goes very fast. You can also leave your cake “naked”, especially if you want to take it for having a picknick outside, for example.
When to serve this cake? Well, hm… always? If it is very hot outside, serve it in the evening on your balcony (or your friend’s balcony) accompanied with a glas of cold champagne. If it is very hot outside and no balcony is in sight, serve it quickly in the coldest room of your home with a glas of water. If it is raining outside serve this cake still warm (but not hot!) with a cup of coffee or tea. If it doesn’t matter for you how the weather is outside- eat it as breakfast! Have fun!
Sour Redcurrant Cake
Ingredients (for the round cake form Ø 28 cm):
600 g redcurrant, washed and removed from the steam
120 g buckwheat flour
3 Tsp coconut sugar (or honey, or maple syrup)
1 vanilla pod (Slice the vanilla bean down the center and scrape the seeds out with a paring knife), or 1 Tsp burbon vanilla powder
150 g yoghurt of your choice (soy, goat, sheep, dairy)
1 tsp backing soda/ natron
pinch of salt
a knob of non aromatic coconut oil/ fat for the form
Topping of my choice:
200 g yoghurt of your choice
3 Tsp honey (or rice syrup, or maple syrup)
1 tsp burbon vanilla powder
1. Preheat oven on 175 C.
2. In the medium bowl combine buckwheat flour, salt and backing soda. Stir until incorporated.
3. In the larger mixing bowl combine eggs and sugar and mix or beat it until frothy.
4. Slowly add the dry ingredients into the egg-sugar combination, add vanilla and stir until well combined. The dough should be thick.
5. Grease the baking form with the coconut oil/fat (or ghee), spread redcurrant all over it and cover everything with a dough. Place the cake in the oven and bake it for 30 min.
For the Topping: Place yoghurt, honey and vanilla into the sauce pan and stir until well combined. Pour over the cake and serve it cold or medium warm.