Fluffy Blackcurrant Cake

This Fluffy Blackcurrant Cake is the sort of dessert that feels like a gentle summer breeze. Imagine a light and airy vanilla sponge that’s dotted throughout with juicy blackcurrants that burst with tart-sweet flavor. It’s simple to make, delightfully fragrant, and utterly satisfying—like baking sunshine right into your oven. Perfect for a quiet afternoon with tea or sharing with loved ones, this cake is a taste of nature in every bite.

These are the ingredients you will need:

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  Prepare the dough for the cake. In the first stage of preparation, you need to combine several dry ingredients. To do this, mix the sifted flour, baking powder, and salt in a bowl.
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  In another bowl, break the eggs. Then add the sugar to the eggs.
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  Using a whisk, mix the egg and sugar mixture.
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  Pour in the sour cream.
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  Mix well.
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  Then add the flour mixture prepared earlier.
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  Stir the mixture.
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  Next, prepare the berries. To do this, sprinkle the currants with a little flour. Gently mix the berries. The flour will prevent the berries from releasing excess juice and will also help the berries spread evenly over the dough.
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  Start molding the cake. To do this, line a 24 cm diameter pan with parchment paper.
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  Pour some of the dough into the pan. Spread the dough evenly around the perimeter of the pan.
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  Then add 400 g of berries. Spread the berries evenly over the dough.
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  Spread the rest of the dough over the berries. Decorate the top of the cake with the remaining currants.
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  Place the pan in an oven preheated to 180°C. Bake the cake for 40 minutes. Once the time is up, remove the currant cake from the oven. Leave to cool.
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  Remove the cake from the pan.
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  The cake is dense, with berries evenly distributed throughout. The currant cake has a pleasant sweet-sour flavor. It goes well with hot tea, milk, and compote.