Enjoy summer with this delicious redcurrant cake
It doesn’t get much more summery than with the colours and flavours of this redcurrant cake. A feast for your eyes and taste buds. To get it as beautifully sleek as in the picture might take some time in the kitchen, the satisfaction you get makes it well worth the effort. We have already served this cake to quite a few people and everyone likes it equally. We are happy to fight the prejudice that some people still suffer from, which is that vegan cakes would not be super tasty and sophisticated. And with this complete recipe, you can too. No redcurrants? Also with gooseberries, blackcurrants, blueberries or strawberries this will be a winner.
PS Did you make our delicious pinecone syrup earlier in spring? If so, you can use it to drench the biscuit base of this cake.
Redcurrant cake
Delicately fresh, a burst of summer
Equipment
- 1 springform cake tin 24 cm.
- 1 sieve
- 1 handmixer
- 1 sheet of baking paper
- 1 piping bag
Ingredients
For the biscuit base
- 80 g all-purpose flour
- 10 g potato starch
- 10 g chickpea flour of linzenmeel
- 5 g baking powder
- 1 snuf salt
- 90 g soy milk
- 65 g castor sugar
- 1 tl vanilla sugar
- 30 g butter
- 1 el olive oil
- 1 tl lemon zest
- 1 el lemon juice
Syrup for sprinkling the biscuit base
- 4 el water
- 30 g castor sugar
- ¼ tl ginger powder
For the redcurrant juice
- 500 g redcurrants
creamy redcurrant layer
- 350 g redcurrant juice (homemade from fresh currants)
- 100 g castor sugar
- 6 g agar-agar
- 12 g cornstarch
- 250 g whippable plant-based cream
for the glaze on top
- 80 g redcurrant juice (homemade from fresh currants)
- 30 g castor sugar
- 1,5 g agar-agar
- 1 g cornstarch
Instructions
For the biscuit base
- Preheat the oven to 165° C.
- Line the bottom of the springform pan with baking paper and grease the sides of the pan with some butter or oil.
- Sift flour, potato starch, chickpea flour, baking powder and salt over a bowl. Mix the dry ingredients with a whisk for even baking results.80 g all-purpose flour, 10 g potato starch, 10 g chickpea flour, 5 g baking powder, 1 snuf salt
- Melt the butter.30 g butter
- Using a whisk or hand blender, mix the soy milk with the melted butter, sugar, vanilla sugar, olive oil, lemon zest and lemon juice.90 g soy milk, 65 g castor sugar, 1 el olive oil, 1 tl lemon zest, 1 el lemon juice, 1 tl vanilla sugar
- Pour the soy milk mixture into the flour mixture and mix with a whisk to form a smooth batter.
- Pour the batter into the springform pan or cake tin, scrape the bowl well and spread the batter evenly over the bottom of the tin with a spatula or the back of a spoon. Place the batter in the oven and bake for 20 – 25 min until cooked.
- Meanwhile, prepare the sugar syrup and the redcurrant juice.
For the sugar syrup
- Mix all ingredients and boil briefly to let the sugar dissolve4 el water, 30 g castor sugar, ¼ tl ginger powder
To make the redcurrant juice
- Wash the berries, then, holding the stalk over a bowl, grip it at one end and sweep a fork down its length, making sure that the stalk runs between the fork's tines – all the berries should pop off. Put the redcurrants in a small pan, crush the currants a little with a fork to release some juice, add a few tablespoons of water and then gently cook the berries over medium heat, with a lid on the pan.500 g redcurrants
- Simmer gently for about 10 min and then pass the berries through a sieve. Use a spoon to work all the juice out. If all goes well, you will be left with just the skins and seeds.
- Divide the juice into 350 g and 80 g. If you have any juice left over, save it for something else.
For the filling and assembling the cake
- Preparation: carefully remove the cake base from the springform pan and place it on a nice plate or dish where you want to present the cake later. Put the springform rim (open) around the cake base and put two strips of baking paper cut to size against the raised rim of the springform and close the springform rim. Now the whole side of the tin is covered with paper. This will prevent the cake filling from sticking to the sides of the baking tin.
- Drizzle the cake base with the sugar syrup. This is for extra flavour and moistness of the cake.
- Add the 350 g currant juice to a saucepan and bring gently to the boil. Mix agar-agar and cornstarch with a few tablespoons of water to form a running mixture and pour it into the currant juice, stirring well with a whisk to avoid any lumps. Allow to boil briefly (10 sec).350 g redcurrant juice, 100 g castor sugar, 6 g agar-agar, 12 g cornstarch
- Pour the thickened redcurrant juice into a bowl and let it cool to about 40° C (slightly warmer than lukewarm). Stir regularly with a whisk to avoid any lumping.
- To make a smoothly finished cake, it helps to handle the filling with a piping bag. Have that ready.
- Whip the cream until fluffy with a mixer or food processor. Use a whisk to mix about 1/4 of the lukewarm and still liquid currant jelly into the cream. Immediately add the rest of the currant jelly and smoothly whisk everything together until smooth. As agar-agar solidifies at a relatively high temperature, you must now work pretty fast to prevent the filling from solidifying before you have finished working it onto the cake.250 g whippable plant-based cream
- Quickly transfer the filling to the piping bag and pipe the filling spirally from the outside working inwards onto the cake base. Smooth the surface as much as possible with a spatula, dough scraper or the back of a spoon. If you don't use a piping bag, pour the filling into the cake tin all at once. Spread the filling evenly and then smooth the surface with a spatula, dough scraper or the back of a spoon. Place the cake in the fridge to stiffen while you prepare the glaze.
For the glaze
- Mix the redcurrant juice with the sugar, agar-agar and cornstarch. mix well and bring to the boil, gently stirring with a whisk. Let boil for 10 seconds. Leave to cool for 5 minutes, stirring gently with a spoon a few times in between. Try to avoid creating air bubbles in your glaze.80 g redcurrant juice, 30 g castor sugar, 1,5 g agar-agar, 1 g cornstarch
- Carefully pour the warm (approx. 40° C), liquid glaze onto the surface of the cake. If necessary, move the cake back and forth to distribute the jelly evenly on the surface. Place the cake in the fridge for at least another hour to stiffen before serving or slicing.
- Carefully remove the springform rim and remove the paper. Cut the cake. Always rinse the knife in between each cut with lukewarm water for neat cake wedges.
Notes
- this cake also works great with orange, strawberries, raspberries or blueberries as a base for the filling
- you may use different flavors for your sugar syrup, such as five-spice powder, cinnamon powder, lemon zest, etc. A liqueur is also very suitable for drenching, use limoncello or creme de cassis, for instance.
- this cake can be frozen whole, in halves, quarters or points. Wrap well before freezing and leave to defrost in the fridge (whole cake approx. 8 hours).
Nutrition
Calories: 203kcalCarbohydrates: 29gProtein: 3.3gFat: 9.7gSaturated Fat: 2.6gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 1.9gSodium: 186.2mgPotassium: 156.3mgFiber: 3.6gSugar: 17.3gVitamin A: 123.1IUVitamin C: 17.8mgCalcium: 68.2mgIron: 1mg
Tried this recipe?Let us know how it was!
