In between the series of the Trans-Siberian journey posts, here’s a simple and yet very delicate red currant cake that I’ve made for my Mother’s birthday. With all the berries we are having now at our dacha, this was just ‘what the doctor prescribed’. Enjoying the sourness of our northern berries with the sweetness of the summer days.
1 year ago – Petrogradsky and Aptekarsky Islands in Details – no recipe in this post
2 years ago – Chasing Alexander Pushkin in Tsarskoye Selo – no recipe in this post
3 years ago – Zucchini and Aubergine Whole Wheat Pizza
4 years ago – Moscow and Courgette Pies
Moelleux aux Groseilles or Redcurrant Cake adapted from the lovely lavenderandlovage.com will make a French-style dacha-inspired upside-down cake with that sweet & sour combination in one bite. For the entire recipe, follow the link above. Here are my changes and remarks:
As far as the ingredients go, I used 2 small eggs instead of one large egg and also regular (though quite fine-grain) sugar instead of caster sugar. I substituted all-purpose flour + baking soda for the self-rising flour as well. I also thought that adding at least some vanilla extract would help veil the egg flavour, so I added some to the batter.
As for the procedure, I suppose 200 ‘C was a little it too much. I and could see through the oven window that the top was browning too fast, so I decreased the temperature to about 180 ‘C for the last 10 minutes or so (the total time being 30 minutes). I used a bundt tin and didn’t line it with paper, just greased it generously.
Remarks: The northern berries are normally quite watery and sour (or with the best-case scenario – just not sweet enough) so the top of my cake was a little bit too moist in some parts. Although the soft and yet ship-shape cake counterbalanced this moisture (and I turned it out of the form almost in its entirety), I wouldn’t add any more berries for fear of creating too much liquid on top.
Result: This French-style upside-down cake is easy to make but interesting enough thanks to this combination of the tangy berry topping and the airy ‘base’ part (after all, it’s a moelleux which means soft & delicate in French). My Mother particularly praised it for this sweet & sour combination.
… And if you find the tangy berries a bit too much, you can always add a bit more icing sugar on top (anyway, it will disappear entirely after some time, being absorbed by the berries)! Or even eat it with some whipped cream as the author suggests. If you are interested in other ways to use red currants in baking, try this red currant meringue cake, red currant coffeecake, red currant flan or any of these options.
And some freshly baked sourdough rye bread.
Will come back soon with the continuation of my travel posts, I’ve got aaaall the Siberia to tell you about.