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Johannisbeerkuchen mit Joghurt und Zitrone Rezept
Elle

Red Currant Cake

4.24 from 13 votes
This red currant yoghurt cake is made with spelt flour, is lightly sweet, and has hints of vanilla and lemon. A simple and easy to make cake for all occasions.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 10
Course: Dessert
Cuisine: Baking
Calories: 370

Ingredients
  

  • 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)

Instructions
 

  1. 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.
  2. 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.
  3. Before sifting the flour, put 2 tablespoons of the flour in a small bowl to toss with the berries later.
  4. 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!
  5. 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.
  6. Scrape the batter into the prepared loaf pan and gently spread into an even layer.
  7. 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.
  8. 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.
  9. Leave the cake in the tin for 10 minutes, then turn it out on to a wire rack to cool.
  10. Let cool at least 20 minutes before removing from the pan.
  11. Dust with powdered sugar, if desired.

Nutrition

Calories: 370kcal

Notes

For this red currant cake recipe, you can also use a 20 cm round springform pan.

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