Red Currant Cake
Ingredients:
Serves: 10
200g plain flour
1 teaspoon baking powder
125g butter, softened
100g caster sugar
2 egg yolks
1 1/2 teaspoons grated lemon zest
Red currant filling
2 egg whites
100g caster sugar
2 teaspoons cornflour
250g redcurrants
200g plain flour
1 teaspoon baking powder
125g butter, softened
100g caster sugar
2 egg yolks
1 1/2 teaspoons grated lemon zest
Red currant filling
2 egg whites
100g caster sugar
2 teaspoons cornflour
250g redcurrants
Method:
Prep:25min › Cook:35min › Extra time:30min › Ready in:1hr30min
To make pastry: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes.
Preheat oven to 170 C / Gas mark 3. Roll out dough and put into a springform tin. Bake in oven for 25 minutes, or until golden yellow.
To make redcurrant filling: In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornflour; beat for 5 minutes. Fold redcurrants into mixture and pour into tin over the partially baked pastry.
Bake in oven for 10 minutes, or until top is lightly browned.
To make pastry: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes.
Preheat oven to 170 C / Gas mark 3. Roll out dough and put into a springform tin. Bake in oven for 25 minutes, or until golden yellow.
To make redcurrant filling: In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornflour; beat for 5 minutes. Fold redcurrants into mixture and pour into tin over the partially baked pastry.
Bake in oven for 10 minutes, or until top is lightly browned.
