It is well known that "the best fruits ripen in the neighbor's garden". This is also the case here in France - the red currants of my neighbour ripen abruptly in large quantities and have to be processed into confituere, syrup or anything else. I'd love to help him and what could be more natural than to wrap them in a fluffy red currant cake. As a basis for my recipe I have used the already known recipe of "Herr Grün backt Blaubeerkuchen" and adapted it in some points for my purposes.
100 g flour 405
2 teaspoons baking powder
40 g raw cane sugar
1 ripe banana
60 g ground cashew kernels
2 tbsp fresh lime juice
50 ml native olive oil
50 ml Amaretto
120 g red currants
60 g coarsely chopped walnut kernels
1 tbsp raw cane sugar
Preheat the oven to 160 degrees (circulating air).
Mix all ingredients together in a bowl and mix well. Do not stir for too long, otherwise the dough will become sticky!
Put the dough into a springform pan lined with baking paper. Spread plenty of red currants on the cake and press some into the dough. Caramelise the chopped walnuts with the cane sugar in the pan and spread over the edge of the cake.
Put in the oven for about 20 - 25 minutes until the cake is ready.
If available, sprinkle a spoonful of "Kleene Lene" with a wonderfully refreshing Herbaria spice mixture and......
.....enjoy lukewarm with some frozen yoghurt ice cream from "Herr Grün" or fresh whipped vanilla cream.