Thursday, 26 August 2010

Lemony red currant tea cake.

I found this recipe on this blog. We have both red and yellow currants in our garden, so I used a mix of both in this cake. It's a great cake which I will definitely make again. I think it would taste great as a dessert served with custard too.

16 oz of fresh red currants
½ cup plain yoghurt
¼ cup heavy cream

⅓ cup melted butter
1 cup sugar
1 beaten egg
1 tsp vanilla
1 tsp baking soda
pinch of salt
the zest of 1 small lemon
1½ cup of flour

Whisk the yoghurt and cream together. Whisk in the butter. Add the sugar, egg and vanilla, then the dry ingredients. Fold in the lemon zest and red currants. Pour into a parchment prepared loaf tin and bake at 350°F (175°C) for about an hour. Cool on a rack.

No comments:

Post a Comment