Black Currant Cake

Make this soft, buttery black currant cake while the berries are in season – it's full of juicy, tangy flavor and perfect for summer!

Course Dessert

Cuisine British, German

Diet Vegetarian

Prep Time 20

Cook Time 45

Servings slices

Calories 355kcal

Author Adina

Preheat the oven to 360°F/ 180°C. Grease and line the springform with parchment paper.
Black currants: Place the clean berries in a large bowl. Add sugar and hazelnuts and toss well to coat the berries. Set aside while you prepare the cake batter.
2 cups black currants + 2 tablespoons granulated sugar + ¾ cup butter
Wet ingredients: Beat the soft butter and the sugar on medium-high speed until light and fluffy. Add the eggs, one at a time, mixing well in between. Add vanilla extract and mix again.
¾ cup butter + ¾ cup + 1 tablespoon granulated sugar + 2 large eggs + 1 teaspoon vanilla extract
Dry ingredients: Mix flour, baking powder, and salt in another bowl. Add them to the wet ingredients and mix on low speed for just about 10–15 seconds until the flour is incorporated.
1 ⅓ cup all-purpose flour + 1 heaping teaspoon baking powder + 1 pinch of salt
Add black currants: Fold in the berry mixture using a rubber spatula or a spoon. Don’t overmix!
Bake the black currant cake: Transfer the batter into the prepared springform. Bake in the preheated oven for 40 to 50 minutes until the top of the cake is golden brown and a toothpick inserted in the middle of the cake comes out clean.
Leave to cool in the springform. Release the cake from the pan, transfer it to a serving platter, and sprinkle it with confectioner’s sugar before serving. You can also glaze the cake (Note 4).
1-2 teaspoons of confectioner’s sugar

Measurements: Use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab).
Black currants: You can also use frozen berries – there is no need to thaw them before mixing them with the nuts and the sugar. You can also use other berries, like red or white currants, blueberries, blackberries, raspberries, and so on.
Nuts: Ground almonds work just as well; feel free to use them instead of hazelnuts.
Simple lemon glaze: Whisk 1 cup powdered sugar with 1–2 tablespoon milk or lemon juice and ½ teaspoon vanilla extract until smooth. Drizzle over cooled cake and let it set.