This red currant cake is a delicious way to make use of ruby red sour-tart berries. This lightly sweet, super moist, coffee cake is made with juicy currants, lemon zest, yoghurt, spelt flour and a hint of vanilla. Butter, sugar (natural beet sugar) and eggs make an appearance, of course, since this is a cake after all. The result is a fantastically fruity snack that is perfect with your morning coffee or afternoon tea.
An anytime-of-day lemon & red currant yogurt loaf
This truly is an anytime-of-day cake. You can enjoy it served for dessert, take it to work to share with colleagues for afternoon tea or coffee together, or save it for the weekend and enjoy it as a treat with brunch. This yoghurt loaf is the basis for a delicious cake and even if you are the biggest fan of currants, I can assure you that they taste really delicious in cakes.
Tips for making this yoghurt cake recipe
- The great thing about this recipe, besides it being quick and easy, is that you can bake it use a loaf pan as a no nonsense coffee cake, or you can make a classic round cake using a 20 cm springform pan. This gives you extra option on how to serve the cake or how you want to decorate it.
- Lining the loaf pan with parchment paper makes this cake easier to lift out after it has cooled. Not to be skipped!
- If you want even more berry flavor you can top the loaf with a handful of extra berries before popping it in the oven.
The best yoghurt for baking this cake
For the simple and quick yogurt loaf, I like to use organic plain yogurt (mild), the full-fat version. I guess you could technically use reduced fat yoghurt, but this cake’s texture and flavor comes from whole milk, full-fat yogurt, which is also what ensure it is moist and tender. And since we are also using butter, why skimp here?
How to adapt this red currant cake
If you aren’t a big fan of currants, don’t worry, you can easily transform this red currant cake into an all together different kind of lemon yoghurt cake. It is also delicious with sour cherries or rhubarb — if you want to keep it sweet-tart. Or you could take the sweet berry root, and make it with raspberries, strawberries, or blueberries. Other options are to top this red currant cake with powdered sugar, a lemony sugar glaze (simply mix powdered sugar with a little freshly squeezed lemon juice). Or dress it up with whipped cream and other fresh berries.
If you like this recipe, then try one of these favourites
- Rhubarb Cake with Almonds & Buttermilk
- Jam Crumble Cake
- Mixed Berry Crumble Cake
- Zucchini Bread with Chocolate Chips
Red Currant Cake
- 125 g unsalted butter, at room temperature
- 1 package organic vanilla sugar (8g)
- 165 g organic beet sugar (or fine granulated sugar)
- 1 tablespoon finely grated zest, from 2 organic lemons
- 3 medium eggs, at room temperature
- 300 g white spelt flour, sifted (Type 630)
- 2 teaspoons baking powder (phosphate-free)
- 150 g natural yogurt
- 250 g red currants
- Powdered sugar, to dust (optional)
Preheat the oven to 350°F / 180°C (160°C fan-assisted) and butter a 25 x 11 cm loaf pan. Cut out strip of parchment paper and lay it inside the tin, covering the base and long sides. This will make it easy to simply lift the cake out of the pan when it is done.
Using a hand mixer or in the bowl of an electric stand mixer fitted with the paddle attachment beat together the butter, sugar, and vanilla sugar until pale and fluffy. Add the lemon zest and mix to combine. Then add the eggs, one at a time, beating well after each addition.
Before sifting the flour, put 2 tablespoons of the flour in a small bowl to toss with the berries later.
Mix the remaining flour and baking powder together and using a spatula, gently mix this into the batter, alternating with spoonfuls of the yogurt until just incorporated. Do not over mix!
Toss the berries with the reserved flour until coated and then gently fold them into the batter, being careful not to break too many of the berries.
Scrape the batter into the prepared loaf pan and gently spread into an even layer.
Transfer to the preheated oven and bake for 70-75 minutes, until a toothpick inserted into the centre of the cake should come out clean and the top forms some cracks.
NOTE: If necessary, cover the cake with tin foil after 45-55 minutes to prevent over-browning.
Remove the cake from the oven and transfer to a cooling rack to cool for 15 minutes, before releasing from the springform pan or turning out from the loaf pan.
Leave the cake in the tin for 10 minutes, then turn it out on to a wire rack to cool.
Let cool at least 20 minutes before removing from the pan.
Dust with powdered sugar, if desired.
For this red currant cake recipe, you can also use a 20 cm round springform pan.
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