Black Currant Cake

Black Currant Cake is a gorgeous Summer dessert that is super easy to make using simple ingredients. The tart flavor of black currants (cassis) is balanced out by the maple cream topping drizzled over the cake. This dessert will surely become a family favorite, especially when served with a scoop of ice cream on top.

Ingredients

Black currants

2.5 cups black currants

½ cup granulated sugar

Cake ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

2 oz butter softened (4 tablespoons)

1 cup granulated sugar

2 eggs

½ teaspoon vanilla

½ cup Greek yogurt low-fat

Maple cream

½ cup heavy cream

¼ cup maple syrup

Instructions

Note: I provide step-by-step photos on how to make this cake - scroll up above this recipe card to see these helpful photos.

Preheat oven to 350°F with rack in middle. Grease the sides and the bottom of the baking pan with butter.

In a large bowl, mix 2 cups of black currants with ½ cup of sugar. Set aside.

I used a 10-inch round high-sided cast-iron skillet. You can also use a 9x3-inch springform pan.

Sift flour, baking powder, and baking soda, together into a medium bowl.

In a separate bowl, beat 2 oz of softened butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed.

Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.

Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.

Transfer the cake batter to the baking pan.

Top with 1 cup of black currants (mixed with sugar) - scattered across the whole surface of the cake.

Bake uncovered for 20 minutes. Remove from the oven, and top the half-baked cake with one more cup of black currants (mixed with sugar) - scatter them across the top of the cake.

Bake for 25 or 35 more minutes (depending on your oven), until the cake turns golden, and the tester comes out clean in the center. Total baking time should be between 45 minutes and 1 hour (depending on your oven and the type of baking pan you use).

When the cake is done baking, remove it from the oven and let it cool.

Maple cream

While the cake is baking, make the maple cream.

Combine ½ cup of heavy cream + ¼ cup of maple syrup in a small saucepan. Cook on medium heat for about 5 minutes or longer until the sauce reduces somewhat and thickens.

Remove from heat and let it cool. You can even put it in the fridge to cool it off quicker.

When serving, top the cake with ½ cup of fresh currants and drizzle with the maple cream.

Notes

What kind of baking pan to use? I used a 10-inch round high-sided cast-iron skillet. You can also use a 9x3-inch springform pan. Or, use a high-sided 9-inch regular round cake pan (make sure it's at least 2 inches tall, or taller, not the short kind).

Can you make it gluten-free? I have tested this recipe with King Arthur Measure for Measure Gluten-Free flour and it worked great! Just follow the recipe as is.

Nutrition