Red Currant Recipes Baking

Fresh Red Currant Yogurt Cakes Crumb: A Food Blog

WebJul 25, 2012 · Instructions. Preheat oven to 350F. Lightly grease and flour the cups of a mini-loaf pan (or a jumbo muffin tin, if you prefer). In a large …

Rating: 4.9/5(10)
1. Preheat oven to 350F. Lightly grease and flour the cups of a mini-loaf pan (or a jumbo muffin tin, if you prefer).
2. In a large bowl, whisk together yogurt, sugar, eggs and canola oil until smooth and well blended.
3. Add flour, baking powder, salt and lemon zest, and stir until the batter is smooth and silky. Pour into the prepared mini-loaf tin, dividing evenly between the cups. Scatter berries on top of the batter, using around 2 tbsp per loaf.
4. Bake in preheated oven for 25-30 minutes, or until the edges are pale gold and a toothpick comes out clean when inserted into the centre of one loaf. (If using a muffin tin, you may need to add another 5 minutes of cooking time.)

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Almond Redcurrant Cake Everyday Healthy Recipes

WebSep 11, 2016 · Combine the flour, ground almonds, baking powder, sugar and pinch of salt and stir well with a whisk. 2. Add the egg, butter, almond extract and sour cream. 3. Stir …

Rating: 5/5(6)
1. To make the dough, in a large bowl combine the flour, 150 g ground almonds, baking powder, half the sugar, pinch of salt and stir well using a whisk. Add the butter, sour cream, egg, almond extract and stir to combine until the mixture becomes crumbly. Continue mixing the ingredients with your hands until they form a sticky dough ball. Cover with cling film (in the same bowl) and refrigerate for 1 hour.
2. Grease the bottom of a 23 cm springform pan, cover with parchment paper and close the side.
3. Preheat the oven to 350 F/ 180 C/ gas mark 4. Divide the dough into 2 parts (2/3 and 1/3). Place the small dough in the freezer (it'll be easier to work with). Flatten the larger dough on top of parchment paper until it is big enough to cover the bottom of your springform pan. Lift the paper with the dough, turn over and let the dough drop into the pan. Press down to ensure it covers the bottom of the pan evenly.
4. In a large bowl combine the redcurrants, remaining sugar and 2 tablespoons of ground almonds, stir, being careful not to break up the fruit, and tip the mixture quickly onto the dough spreading evenly. Grate or shred the smaller dough over the fruit, sprinkle with the almond flakes and bake for 50 minutes. Remove from the oven, let cool a little and enjoy!

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