This summer I got a whole bunch of Red Currants and froze them for later use. I mean if you are in India it’s not easy to get them in big quantities here since it’s not a local berry. But I love them. I did use them for my morning toasts and what was left I decided to bake a cake. This cake is again one of my experiments. I can’t wait for you guys to bake it. Do let me know how it turned out. Send me your picture and I will showcase it on my Instagram account.
I used a bit of ingredients here but they are all readily available in your fridge.
Preheat your oven to 180 degrees. Prepare a 9 inch springform pan by oiling it and dusting it with flour.
Beat butter and Ghee together for five minutes till smooth and add in sugar. Beat for another three minutes. Add in one egg a time and beat.
For fresh buttermilk take one cup of milk add in one tbsp of vinegar and let it sit for five minutes to curdle. I added milkmaid to the milk before adding in vinegar. It was only because at the last minute I decided to add in milkmaid and it was cold. But that made no difference at all. You can add in later.
Sift in all the dry ingredients and add in egg ad butter mix. Don’t over beat just take a hand whisk and fold in. Keep half cup of flour aside.
Then add in buttermilk and fold in gently. No you can add the last bit of flour. The batter will not be runny but will form ribbons. Pour only 1/4 th of it in the pan. Sprinkle a handful of red Currants over it. Then pour some more of the batter to cover them. Add in chopped almonds on top.
Bake for 30 to 35 minutes at 180 degrees. Take it out of the oven in five minutes. Don’t keep it too long in the oven once it’s done that will make the cake dry. Dust some powdered sugar.
Garnish it with fresh red Currants and enjoy with your tea and coffee.