One of my readers contacted me a little while ago to ask if I would be interested in participating in a fundraiser he was organising for the Make A Wish Foundation (Doe Een Wens Stichting in the Netherlands). He was making goodies to sell to collegues at work in order to raise money for the foundation. Other collegues also joined in on it and so did I 🙂 One of the goodies I made were these mini redcurrant and blackcurrant cakes. The currants were from my best friend’s garden (the same garden I shot the cheesecake pops) and hand picked by me.
I made simple cakes but by sprinkling them with the currants they suddenly looked a little less simple and a little more sophisticated 🙂 To finish them off I glazed them with a little heated cherry preserves. I don’t know how they tasted but I do know they were sold quickly 🙂
Redcurrant & blackcurrant mini cakes (adapted from Het Nieuwe Haagse Kookboek by F.M. Stoll and W.H. de Groot)
makes 3 small cakes of about 12 cm (5 in)
150 g (5 Â¼ oz) butter
175 g (6 Â¼ oz) caster sugar
Â½ ts almond extract
200 g (7 oz) self-raising flour
a few handfulls of redcurrants and blackcurrants
1-2 tbs cherry preserves (or another red preserves) + a little bit of water
Preheat the oven to 160Â°C (325Â°F).
Cream the butter and the sugar. Add the eggs one at a time, mixing until well incorporated. Add the almond extract. Mix for another few minutes. Add the self-raising flour and mix on low until incorporated. Divide the batter between the three cake pans. Sprinkle with the currants. Bake for about 45 minutes or until a toothpick inserted comes out clean.
Heat the preserves and the water until hot and liquid. Brush over the hot cake. Allow the cake to cool.