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This colorful pound cake with fresh black currants and kefir tastes like summer. It is heavenly fluffy, moist, fruity – simply delicious. You can make the batter for the black currant cake in a flash and bake the cake immediately. In this way, you can conjure up a summery dessert on the dining table in no time at all, which is guaranteed to delight everyone. You can find a detailed black currant cake recipe with exact quantities and step-by-step instructions here at the very bottom.
Currant pound cake with kefir
The batter for this currant cake is made with kefir. This makes the pound cake taste very airy and soft in the end. At the same time, it is incredibly moist. Black currants also give the cake a fruity flavor. By the way, you can make kefir for the cake yourself.
Quick black currant cake
You can make this currant cake very quickly. Since it consists of a sponge, you only need to mix all the ingredients together. Then you put the dough together with black currants into the baking pan and put it into the oven. After that, it remains only to wait and enjoy!
Alternatives for black currants
Instead of black currants, you can use red currants for the cake. Or bake it with your favorite berries. For example, how about fresh raspberries, strawberries, blueberries or blackberries? Alternatively, you can also use frozen fruit for the pound cake. You don’t have to defrost them beforehand. Simply distribute them frozen on the dough.
Which baking pan can I use for the black currant cake?
I had baked this moist fluffy cake with black currants in a 25 cm x 10 cm loaf pan. With the ingredient amounts according to the recipe here below, it was filled almost to the brim with the sponge. Since the cake has a lot of fruit in it, it doesn’t rise too much. For me, it was slightly over the edge of the baking pan after baking. So I had a currant pound cake that was quite high. However, this also made the baking time a bit long. The cake took 70 minutes in the oven to finish. If you don’t necessarily want the currant cake to be very tall, you can use a larger loaf pan. For example, a 25 cm x 12 cm loaf pan would work well for this. Then your pound cake with kefir will take less time to bake. Alternatively, you can bake it in a round springform pan. A bundt pan or a not too big square form work just as well. Note that depending on the size of your baking pan, the baking time given in the recipe may vary greatly. By the way, you can also make muffins with black currants from this batter. You would have to bake them for a much shorter time.
How to serve and store the cake with black currants
The black currant cake will still taste as moist and fluffy in the next few days as it did right after baking. Store it in an airtight container, such as a lunch box, so it doesn’t dry out. You should store it in the refrigerator. It will keep for about 3 – 4 days. The cake is perfect for dessert after dinner with coffee or tea during the week. Or serve it to your visitors who spontaneously come over on the weekend. You can also bake the cake for a party.
This pound cake is
- fluffy,
- moist,
- soft,
- fruity,
- aromatic,
- not too sweet,
- incredibly tasty,
- summery,
- with fresh black currants,
- also possible with other fruits,
- with kefir,
- easy and quick to make from common ingredients,
- ideal for dessert during the week or for a party.
Black currant cake recipe
The exact quantities and step-by-step instructions, according to which you can quickly make the black currant cake with kefir yourself, you will find here below in the box recipe.
Very quickly, from a few common ingredients that you may already have at home, you can make this delicious currant cake with kefir. For this you will need
- fresh black currants (see above for alternatives),
- kefir,
- sugar,
- butter (melt it and make sure it cools down),
- eggs,
- flour,
- baking powder
- and vanilla.
You will also need powdered sugar and some lemon juice for the icing.
How to make the cake with black currants: this is how it works
- Beat eggs, sugar and vanilla until fluffy. Add kefir and butter and mix. Add flour with baking powder and stir briefly to form a viscous dough.
- Spread the batter and black currants alternately in the greased and floured loaf pan. Bake the cake at 170 °C for about 70 minutes and let it cool.
- For the icing, mix the powdered sugar and lemon juice and pour over the black currant cake. Done!
How to make currant cake: tips and tricks
- Instead of black currants, you can use red currants or other berries.
- You can use frozen fruit instead of fresh. You don’t have to defrost them beforehand.
- You can adjust the amount of sugar for the cake according to your taste, depending on how sweet you like the cake. Note that black currants taste quite sour.
- Do not add hot melted butter to the dough, but let it cool after melting.
- For vanilla, for example, vanilla sugar, vanilla powder, vanilla extract or vanilla bean go scraped out.
- The amount of flour given in the recipe may vary. Because of this, add flour in batches to the rest of the ingredients until the dough reaches the right consistency. It should be viscous, not firm, and not too runny either.
- Do not stir the dough too long, but only briskly and briefly until it has a homogeneous consistency.
- Instead of baking in a loaf pan, you can bake the pound cake in another baking pan. See my notes here above.
- Be sure to grease the baking pan thoroughly and then dust it with flour (tapping off any excess flour) so that you can remove the cake from the pan after baking.
- Depending on the size of your baking pan, the baking time given in the recipe may vary.
- To check if the black currant cake is done baking, do a chopstick test. To do this, insert a long toothpick briefly into the center of the cake and see if it stays almost clean after you pull it out. If the toothpick stays smeared in raw batter, you still need to bake the cake. If only a few moist crumbs remain on the toothpick, the cake is done. If the toothpick comes out dry, it could be that you baked the currant cake too long and it ended up not tasting as moist as it should.
- Be sure to let the black currant cake cool a bit in the loaf pan for a while after baking so that it doesn’t fall apart when you take it out, as it is very soft and tender right after baking.
- You can decorate the cake as you like. There are no limits to your imagination.
Did you make the black currant cake according to this recipe? I look forward to your result, your star rating and your comment on the recipe below, how you succeeded and tasted the cake with black currants and kefir.
Fancy more delicious recipes with black currants? Try also:
Black currant cake
Equipment
- 25 cm x 10 cm loaf pan
Ingredients
- 350 g black currants (fresh)
- 375 g kefir
- 3 eggs
- 200 g sugar
- 165 g butter (melted & cooled)
- approx. 375 g flour
- 12 g baking powder
- vanilla
- 1 pinch of salt
- butter to grease the baking pan
- flour for dusting the baking pan
for the icing
- 50 g powdered sugar
- approx. 10 ml lemon juice
for decorating
- black currants
Instructions
- Grease the loaf pan with butter and dust with flour, tapping off the excess flour.
- Beat eggs, sugar, vanilla and salt until fluffy and white.
- Add kefir and melted, cooled butter and mix until homogeneous.
- Mix flour with baking powder, add it in portions, little by little to the liquid mass and mix it quickly and briefly to a viscous dough. (Follow my tips and tricks for this here at the top of the post).
- Put about 1/3 of the batter into the greased and floured loaf pan, spread about 1/3 of the black currants on top, put another 1/3 of the batter on top and spread 1/3 of the currants again, now put the last batter into the baking pan and spread the last currants on top.
- Bake the cake in a preheated oven at 170 °C top and bottom heat for about 70 minutes. Let it cool down to warm in the baking pan, then take it out of the pan and let it cool down to room temperature.
Preparation of the icing
- Put powdered sugar in a small bowl, add lemon juice gradually, stirring until you have a viscous white glaze.
Decorate the cake
- Pour stripes of the icing on the currant pound cake and decorate it as you like with black currants.
Notes
- Instead of black currants go red currants or other berries.
- Instead of fresh fruit, you can also use frozen fruit. You do not need to defrost them.
- The amount of sugar for the cake can be adjusted to taste.
- Add melted butter to the dough only after it has cooled down.
- The amount of flour given in the recipe may vary. Therefore, add flour in batches to the remaining ingredients until the dough reaches the right consistency. It should be viscous, not firm, and not too runny either.
- Do not mix the dough too long, but only quickly and briefly.
- Be sure to grease the baking pan well and dust it with flour.
- To check if the black currant cake is done baking, do a chopstick test.
- The time to cool the cake is not included in the preparation time.
- Note the detailed tips and tricks for making the currant cake at the top of the post.