This simple red currant cake is one of the recipes I’ve been asked for and shared the most.
If you like the sticky chocolate cake called kladdkaka, consider this the pale version. It has a deliciously chewy texture and you’ll have it ready in no time.
So, where does the recipe come from? Surprisingly, it is from an old book called Pyssla med Findus. Those aquatinted with Swedish children’s books will recognize Findus as the cat in the duo Pettsson & Findus. Pyssla med Findus has fun games and experiments for every month of the year, with July featuring two cakes.
I have tweaked the original recipe for smarrig vinbärskaka by adding almond flakes, slightly more red currants, and using vanilla powder instead of the original vanilla sugar.
How to make a most popular red currant cake
This cake is one of my absolute favorites — you’ll love the simplicity and nutty flavor. The cake is meant to be chewy and sticky, so expect it to still be a bit wet in the middle when you remove it from the oven.
75 g (1/3 cup) butter
2 1/2 dl (1 cup) sugar
2 1/2 dl (1 cup) flour
1 tsp baking powder
1/2 tsp vanilla powder (or 1 tsp vanilla sugar)
2 1/2 dl (1 cup) red currants
optional: a handful of flaked almonds
butter and breadcrumbs for the springform
- Prepare a springform by greasing it and covering it with breadcrumbs. Set the oven to 190°C (375°F).
- Melt the butter. Set it aside.
- Whisk the sugar and eggs together in a large bowl until they are white and fluffy.
- Mix the flour, baking powder, and vanilla powder together. Stir the melted butter and flour mixture into the large bowl with the eggs.
- Pour the batter into the springform. Scatter the red currants on top, and then the flaked almonds, if using.
- Bake on the lower rack of the oven for 30 minutes. The edges will have become golden and firm but the middle will still be sticky.
- Serve as it is, or with a dollop of whipped cream.
If you don’t have red currants, why not try another berry? I’ve tested it with raspberries, cherries, and also with finely cut apples.