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Cinnamon redcurrant cake served in slices
Sweet and tart cinnamon cake featuring bright redcurrants

Cinnamon Redcurrant Cake

Author: Flavelo
Recipes Cakes and Desserts
Explosive acidity lies within the tiny berries of redcurrants, which is softened in this recipe by the sweet sponge and whipped cream. Cinnamon not only spices but also adds depth to the fruit's freshness. This cake is a play of contrasts: the crunchy seeds, the soft sponge, and the creamy topping meeting in every bite.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 8 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin
  • Sieve
  • Mixer
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Line the cake tin with paper or grease and flour it.

Tip: Proper preparation ensures the finished cake comes out of the tin intact.
2 ✓

Sift the flour, baking powder, salt, and cinnamon together in a bowl.

Tip: Mixing the dry ingredients ensures that the effect of the baking powder is effective throughout the batter.
3 ✓

Cream the butter with the sugar, then work in the eggs and vanilla one by one.

Tip: Creating an emulsion is the goal here: the fat and the water content of the egg should combine into a smooth cream.
4 ✓

Fold the flour mixture into the butter base until just combined. Do not overmix!

Tip: From overmixed batter, carbon dioxide gases escape prematurely, and the cake remains dense.
5 ✓

Pour half the batter into the tin, sprinkle with half the redcurrants (tossed in a little flour), then cover with the remaining batter.

Tip: Layering ensures fruit gets into every slice and doesn't all sink to the bottom.
6 ✓

Bake for 30-35 minutes until a skewer comes out clean. Leave to cool completely on a wire rack.

Tip: Hot cake is difficult to cut and the whipped cream would melt off it.
7 ✓

Whip the cold double cream with the icing sugar, spread over the top of the cake, and decorate with the remaining fresh redcurrants.

Tip: Fresh fruit on top indicates the cake's flavour profile and adds texture.

Recipe FAQ

Are the redcurrants too sour?
This stems from the nature of the fruit. If it bothers you, toss the berries in a little icing sugar before use.
Can I use other berries?
Yes, blueberries or blackcurrants are also perfect choices.

Ingredients

  • 300 g Fresh redcurrants (stalks removed)
  • 200 g Plain flour
  • 150 g Caster sugar
  • 100 g Butter (room temperature)
  • 3 pcs Eggs
  • 1 sachet Baking powder
  • 200 ml Double cream (cold)
  • 1 tsp Ground cinnamon
  • 1 tsp Vanilla extract
  • 20 g Icing sugar
  • 1 pinch Salt