COCONUT-RED CURRANT CAKE ROLL
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Brush an 11-by-17-inch rimmed baking sheet or jelly roll pan with coconut oil; line the bottom with parchment paper. Brush the parchment with more oil and dust with flour, tapping out the excess.
- Sift the flour, baking powder and salt into a large bowl; set aside. Place the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes, then drain. Crack the eggs into a separate large bowl and add the granulated sugar. Beat with a mixer on medium-low speed, 30 seconds, then increase the speed to medium high and beat until thick, pale and fluffy, 8 to 10 minutes. (Don't underbeat; the beaten eggs are essential to help the cake rise.) Pour the egg mixture over the flour mixture and gently fold together with a rubber spatula until combined. Add the melted coconut oil and coconut extract and stir to just combine. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, about 18 minutes. Let cool 5 minutes.
- Generously sift confectioners' sugar over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
- Meanwhile, make the frosting: Spread the coconut on a baking sheet and bake at 350 degrees F, stirring once, until lightly browned and toasted, 5 to 7 minutes. Let cool. Whisk the egg whites, granulated sugar, lemon juice and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Remove the bowl from the heat and beat the egg white mixture with a mixer on medium-high speed until thick, glossy and cooled, about 6 minutes. Beat in the vanilla and coconut extracts.
- Gently unroll the cake. Spread the jelly over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife. Transfer to a platter and spread the frosting on the top and sides of the cake. Sprinkle with the toasted coconut.
MOM'S CURRANT CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. Butter a 9-by-5-inch loaf pan; set aside.
- In a small saucepan, heat the cream over medium heat. Stir in molasses. In a medium bowl, cream the butter until light and fluffy. Gradually add the sugar. Beat in the eggs, one at a time, beating to combine after each addition. Stir in the cream mixture, then the currants. Add the dry ingredients and beat to combine.
- Pour into prepared pan, and bake until a knife inserted in the center comes out clean, about 1 hour 15 minutes.
RED CURRANT PIE
I got this recipe from a friend in Germany. It's a delicious way to incorporate red currants into baking.
Provided by BIGTIME
Categories World Cuisine Recipes European German
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- To Make Dough: 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 325 degrees F (165 degrees C). Roll out dough and put into a springform pan.
- Bake in oven for 25 minutes, or until golden yellow.
- To Make 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 pie crust.
- Bake in oven for 10 minutes, or until top is lightly browned.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 38.6 g, Cholesterol 65.4 mg, Fat 10.3 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 6.2 g, Sodium 114.7 mg, Sugar 22 g
RED CURRANT GLAZE
Make and share this Red Currant Glaze recipe from Food.com.
Provided by Alia55
Categories Sauces
Time 10m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Heat the jelly and water in a small saucepan over medium heat until melted and smooth.
- Remove from heat.
- Let cool until it is only slightly warm and then glaze the fruit or tart crust, using a pastry brush.
Nutrition Facts : Calories 893.8, Fat 0.1, Sodium 101.4, Carbohydrate 235, Fiber 3.4, Sugar 172.1, Protein 0.5
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
RED CURRANT MUFFINS
Currants hold up so nicely baked into these yummy, golden cake-like muffins. The berries add tartness to the sweet mixture. These are great for breakfast, brunch or a snack.-Jane Larter, Hallock, Minnesota
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners' sugar. Serve warm.
Nutrition Facts :
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RED CURRANT CAKE - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
3.8/5 (66)Category DessertCuisine North AmericanCalories 248 per serving
- Preheat oven to 375 degrees. Prepare a 9 inch spring-form cake pan by greasing it with butter. Set aside.
- Add all ingredients (with the exception of the red currants) to a bowl and mix together with your hands, pressing the butter into the other ingredients until a crumbly mixture has formed.
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- Place the flour and sugar in a food processor. Pulse to combine. Cut the cold butter into small pieces and add them to the food processor together with the egg. Process shortly until the mixture resembles breadcrumbs. Turn the dough onto the working surface and knead very briefly to form a smooth ball. Wrap in cling film/plastic wrap and refrigerate for one hour.
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease a large baking tray of about 30x40 cm/ 12x15 inches. Sprinkle it evenly with the dried breadcrumbs. Place some lumps of pastry on the working surface and roll them roughly in batches. Place them in the tray and press them together with your fingers in an even layer to cover the tray. Lightly flour your fingers, if necessary.
- Prick the pastry all over with a fork. Bake the pastry for about 20 to 25 minutes until golden brown.
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