Orange cake with Currants simple recipe

Updated: Jun 16

Orange cake with Currants simple recipe

This delightful and aromatic cake, featuring orange and currants, is both soft and flavorful. I prepared it in just 15 minutes using ingredients readily available at home. I highly recommend trying it, as it pairs excellently with whipped cream and topping. This simple yet delicious cake is ready in only 40 minutes, offering a perfect balance of sweet and tangy flavors. I'm confident you will enjoy it. Please read the note in the column below before starting the preparation. Follow the recipe accordingly.

Ingredients: simple, total time: 40 min.

Coating for cake:

and:

Preparation:

Preparation of Fruits:

Thoroughly wash the orange, cut it in half, remove the inner white pith, and then quarter it.
Rinse the currants and blackberries thoroughly in a strainer and allow them to drain completely.
Set aside three tablespoons of currants and blackberries for use in coating.

Cake:

Blend 100 g of currants with 1 orange until a smooth consistency is achieved.
In a large bowl, whisk 2 eggs with 170 g of sugar until the mixture becomes foamy, then incorporate 200 ml of milk and 100 ml of oil, mixing briefly.
In a separate large bowl, combine 250 g of flour, 1 packet of baking powder, and a pinch of salt using a spoon. Set this mixture aside.
Add the blended fruit mixture to the egg and sugar mixture, and mix briefly on a low speed.
Gradually incorporate the flour and baking powder mixture, ensuring thorough mixing. Set the batter aside and preheat the oven to 175 °C.
Proceed to prepare the topping for the cake.

Coating:

Combine 50g of blackberries, 3 tablespoons of currants, and 2 tablespoons of sugar in a small saucepan.
Heat the mixture over low to moderate heat, stirring continuously. Gently mash the fruits with a small whisk while stirring.
Once the sauce has formed, add 1 teaspoon of cornstarch and mix for approximately 2 minutes until the sauce thickens. Set aside to cool.
Prepare the mold by evenly coating it with butter and flour, then shake off the excess. A round mold of 24-25 cm can also be used.
Pour the mixture evenly into the dish and level the surface.
Tap the dish gently on the work surface to release any air bubbles.
Bake at 175°C for 30 minutes. Check the center of the cake with a toothpick; if it comes out dry, the cake is ready.
If the cake cracks during baking, it is not an issue, as the cake will be turned over.
Allow the baked cake to cool for 10 minutes, then use a knife to loosen the edges. Invert the cake onto a decorative tray and evenly pour the fruit sauce over it.
Once the cake has completely cooled, slice it into pieces or cubes, depending on the mold used.
Whip 200 ml of whipped cream or sweet cream, gradually increasing the speed from low to high in the same circular direction, until stiff peaks form.
Transfer the whipped cream to a container, cover, and refrigerate.
When serving the cake cut into cubes, offer whipped cream as a topping if desired.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

For a thinner sauce to top the slices, omit the starch.
An orange sauce can be prepared as an alternative, if preferred.
Powdered sugar can be used in place of fruit dressing.
Whipped cream can be used as a decoration for those with a sweet tooth; this is optional. Afterwards, pour the fruit sauce over it.
I recommend adding whipped cream when serving the cake to enhance its longevity.
Store the cake in a lidded container in a dry place for up to five days