Red Currant Crumble Cake

The most beautiful of all the summer berries has to be the red currant. Those long strands of jewel-like ruby coloured berries will always tempt me when they appear in the markets, and there is no better match for their delicate, tart flavour than a buttery, nutty crumble.

While I sometimes make the German bakery favourite Johannisbeer-Streusel Thaler, little yeast cakes topped with berries and streusel, often I want a cake to slice and serve with coffee, and what could be better than my easy Red Currant Crumble Cake.

This is such a simple cake to put together. The deliciously crumbly shortcake base is made in seconds in the food processor, the berries are scattered over, and a quick, buttery crumble tops everything off. The hardest part is waiting for it to cool down enough to eat!

The amounts given in this recipe make a 26cm cake, however, it is fairly flexible so will work in a 24 cm tin too. If you are using a much smaller or bigger cake tin you will need to scale the recipe up or down. Red Currant Crumble Cake will keep for several days in a cool spot, and can be frozen.

What’s your favourite summer berry? Have you ever tried growing red currants? I’d love to try growing some next summer, let me know if you have any gardening tips in the comments below. Take care out there and happy baking. xJ

Red Currant Heart

Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!


Red Currant Crumble Cake

Red Currant Crumble Cake

Yield: 1 x 26cm cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

The most beautiful of all the summer berries, jewel-like red currants pair perfectly with buttery, nutty crumble in a classic Red Currant Crumble Cake.

Ingredients

for the dough:

  • 250g plain flour
  • 125g unsalted butter, softened
  • 75g sugar
  • 1 medium egg
  • 1 Tbsp milk
  • 1 tsp baking powder
  • 1 tsp vanilla extract or sugar
  • pinch of salt

for the crumble topping:

  • 150g plain flour
  • 150g sugar
  • 125g unsalted butter, softened and cubed
  • 75g ground nuts, (almond, hazelnuts etc.)
  • 1 tsp vanilla extract or sugar
  • pinch of salt

for the filling:

  • 400g red currants

Instructions

    1. To make the dough, combine all ingredients in the bowl of a food processor with the blade attachment fitted and process until they clump together and form a soft dough.
    2. Line a 26cm round springform cake tin with baking paper and grease the sides and paper with butter. Crumble the dough into the tin and use your fingers to gently press the dough evenly across the base and halfway up the side of the tin to form the edge of the cake. Place the tin in the freezer for 15 minutes while you prepare the rest of the cake.
    3. To make the crumble, place all ingredients into a bowl and use your fingers to mix the ingredients to form a rough pebbly mixture. Place in the freezer for 5 minutes. Heat the oven to 180°C / 350°F / Gas 4.
    4. Wash the red currants, remove from the stems, then set aside to dry on a plate lined with paper towel.
    5. When the oven is hot, remove the cake tin and crumble from the freezer. Scatter the red currants evenly over the base of the cake and spoon the crumble over the top, making sure it reaches all of the way to the sides.
    6. Bake in the preheated oven for 50-60 minutes, until the crumble is golden brown. Remove from the oven and allow to cool completely in the tin before transferring to a serving plate. Serve with whipped cream, garnished with fresh red currants.
Nutrition Information:
Yield: 8
Amount Per Serving:Calories: 616Total Fat: 32gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 88mgSodium: 134mgCarbohydrates: 77gFiber: 4gSugar: 34gProtein: 9g

Nutrition information is calculated automatically and isn’t always accurate.


FREQUENTLY ASKED QUESTIONS

Can I make this cake with other fruit?

I haven’t tried, but this sort of base is fairly standard in the German kitchen. Berries and apples should work, but you’ll need to experiment. Let me know how you get on!


How long does Red Currant Crumble Cake keep?

Several days in a cool spot. Red Currant Crumble Cake also freezes brilliantly.


I have a nut allergy, can I leave the nuts out of the crumble topping?

Of course. Simply replace the nuts with the same weight of flour.


Freezing the crumble before you bake it is the secret trick to make it absolutely delicious.

Red Currant Crumble Cake

Top with fresh fruit and serve with plenty of whipped cream. Delicious!

Red Currant Crumble Cake
Red Currant Crumble Cake

RED CURRANT CRUMBLE CAKE


Let me know what you think!