Sunday, December 22, 2013
Red Currant Cake
In Australia, red currants are not a common sight. The last time I saw red currants was two years ago, until yesterday, when I spotted them in Coles. Coles is not a specialty grocer, so I was surprised to find them there, but despite the rather hefty price tag ($6.50 for 125g), I had to have some:
Aren't they gorgeous? And they are the very essence of Christmas with their bright red coats.
I have been eyeing up a recipe for Red Currant Cake since the last time I saw red currants. I selected a recipe that I found here. Why this one? Because I have German ancestors on my mother's side, and any German recipe makes me feel closer to them. I followed the recipe to a "T", except that I only used half of the red currants because otherwise, the cake would cost too much to make.
Here is how it turned out:
I think it's a beauty:
The red currants are what makes this cake, as the tartness of the currants contrasts with the sweetness of the cake base and meringue topping. I think that you could use almost any fruit or berry in this cake, provided it wasn't too moist. Gooseberries come to mind, although they are rare here too.
If I come across red currants again in the future, I would definitely make this tasty, light, refreshing cake again.