CURRANT & LEMON CAKE
Make and share this Currant & Lemon Cake recipe from Food.com.
Provided by Sara 76
Categories Dessert
Time 1h15m
Yield 1 large cake
Number Of Ingredients 8
Steps:
- Place currants, lemon juice, and butter in a pan and heat to melt butter.
- Cool slightly.
- Beat in eggs with a wooden spoon.
- Add sugar, rind, flour and milk. Mix well.
- Bake in a lined roasting dish at 160 C for about 1 hour.
Nutrition Facts : Calories 9702.6, Fat 359.5, SaturatedFat 217.1, Cholesterol 1735, Sodium 9915, Carbohydrate 1582.5, Fiber 84.1, Sugar 1078.5, Protein 133.5
BLACK CURRANT POUND CAKE
I have not tried this yet, but it uses Black Currant Tea, which is one of my favorite tea flavors. I have a feeling other teas would also work. From Cooking Light (October 2003).
Provided by Vino Girl
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F°.
- CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
- Remove and discard tea bags; cool tea to room temperature.
- Stir in sour cream.
- Combine flour, baking powder, and salt, stirring with a whisk.
- Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
- Add eggs, 1 at a time, beating well after each addition.
- Beat in vanilla.
- Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
- Spoon batter into a 10-inch tube pan coated with cooking spray.
- Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 15 minutes on a wire rack.
- Remove from pan; cool completely on wire rack.
- GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
- Remove and discard tea bag.
- Add powdered sugar and juice to brewed tea, stirring well with a whisk.
- Drizzle glaze over cake.
Nutrition Facts : Calories 300.6, Fat 9.9, SaturatedFat 5.8, Cholesterol 63, Sodium 138.1, Carbohydrate 49.5, Fiber 0.6, Sugar 31.1, Protein 3.9
CURRANT TEA CAKES
Came across these while looking for a tea biscuit recipe in all of my cookbooks. Not exactly what I was looking for, but very good and easy.
Provided by Karen..
Categories Breads
Time 30m
Yield 36 cakes
Number Of Ingredients 8
Steps:
- Cream butter, lemon peel and lemon juice until light.
- Add sugar and cream until light and fluffy.
- Add eggs and blend well.
- In another bowl, mix flour and salt; gradually add to creamed mixture, beating well until blended.
- Stir in currants.
- Drop by teaspoonsful onto greased and floured baking sheet.
- Bake at 350* for 10 minutes or until set.
- Remove to a wire rack to cool.
ROSEMARY LEMON CAKE
This is a nice, light dessert from Cooking Light magazine. The original called for currants, but I use diced dried cranberries (Craisins). I also serve with a dollop of non-fat, no sugar added lemon yogurt. Cooking time does not include cooling time.
Provided by Outta Here
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Coat a 9-inch springform pan with nonstick cooking spray.
- Combine first 5 ingredients in a bowl; set aside.
- Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
- Add yogurt, extracts, egg and egg white; beat 1 minute.
- Add flour mixture and beat at low speed until well blended.
- Fold in zest and cranberries.
- Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
- Remove from oven.
- Pierce cake with a fork.
- Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
- To serve, remove ring of pan and slide bottom onto a cake plate.
RED CURRANT PIE (OR IS IT CAKE?)
While visiting my daughter in Germany, we were given a basketful of fresh red currants, a sweet-tart berry, and tried this recipe on a whim. It was wonderful! The currants kept their fresh flavor and the pie/cake was a perfect base. Back home, I'm going to try the same recipe with fresh strawberries, then fresh blueberries, then fresh raspberries...
Provided by Lise in Indiana
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- For Crust: In a medium bowl, sift together flour and baking powder.
- Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough.
- Pat the dough evenly into the bottom of a 9" springform pan.
- Chill dough in pan for 25-30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake in oven for 25 minutes, or until golden.
- For Filling: In a medium bowl, beat egg whites until stiff.
- Gradually stir in sugar and cornstarch; beat for 5 minutes.
- Fold currants into mixture and pour into warm crust.
- Bake in oven for 10 minutes, or until top is lightly browned.
- Cool completely before serving.
Nutrition Facts : Calories 321, Fat 12.8, SaturatedFat 7.7, Cholesterol 72, Sodium 163.3, Carbohydrate 48.2, Fiber 2, Sugar 27.4, Protein 4.5
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HELEN GOH'S LEMON AND CURRANT CREAM CAKES RECIPE
From goodfood.com.au
Servings 12Total Time 1 hr 30 minsCategory Dessert
- Combine currants and alcohol or juice in a small saucepan and warm up (or place in a small jar and microwave on medium-high for 30 seconds), then leave on the kitchen bench for the fruit to plump up while you prepare the cake. (You could also soak the currants overnight at room temperature.)
- Combine eggs, sugar, lemon zest and salt in the bowl of a cake mixer and beat on medium-high speed with the whisk attachment until thick and creamy (about 2 minutes). Reduce speed to medium and add the cream, beating for another 30 seconds to combine. Remove the bowl from the machine, then fold in the flour/yeast mix with a hand whisk. Add the melted, cooled butter and vanilla extract, mixing until smooth and combined. Cover the bowl with cling film and rest at room temperature for 30 minutes.
- Meanwhile, grease a 12-hole muffin tin liberally with the extra butter, then sprinkle all over with flour. Tap and turn the tin to coat evenly, then turn upside down and tap away excess.
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4.5/5 (11)Total Time 1 hr 45 minsServings 1Calories 480 per serving
- Preheat the oven to 400°F. Line an ungreased 13" x 18" half-sheet pan with parchment., To make the cake: Place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment. (Reserve the whites, holding them at room temperature.) Measure 1 1/2 tablespoons of the sugar and set aside; add the remaining 3/4 cup sugar to the egg yolks along with the lemon juice., Beat on medium-high speed for about 3 minutes, until the mixture is pale yellow and thick.
- Remove the bowl from the mixer and sift half of the flour plus the salt over the yolk mixture., Fold the flour into the mixture, taking care not to deflate it, and repeat with the remaining flour and salt.
- Add the lemon zest and transfer to a large mixing bowl., In the clean bowl of your stand mixer fitted with the whisk, beat the egg whites on medium-high speed until soft peaks form, then slowly pour in the reserved 1 1/2 tablespoons sugar.
- Beat until stiff peaks form., Gently fold one-third of the beaten egg whites into the egg yolk mixture.
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