The red currants are very small, firm and apretaditas to touch round fruits; They are of a very intense and bright red color that grow in clusters similar to grapes. In addition to the red currants, we can also find the black and white, rather light pink ones. They are delicious fruits that are mainly found between the months of August and September, although currently we can buy them frozen throughout the year. They are usually eaten in the form of jams, jellies, compotes and also in the form of syrup. As a general rule, the three varieties are very low in calories, which makes them perfect when doing any weight loss regimen.
They have a high fiber content, considerable amounts of vitamins and are rich in minerals. They are a very convenient food in a healthy and balanced diet. You can do this recipe the same way, changing the red currants for peaches or peaches, pears, cherries, raspberries, plums or pineapple, and you can also use canned, preserved or frozen fruit. Include fruits in your daily diet and remember that maintaining a balanced diet in which you consume a little of everything will help you nourish and preserve your body for a long and healthy life!
Red currant sponge cake
This red currant cake is delicious, super fluffy and very easy to make. This is an ideal recipe for those of us who enjoy gooseberries in different ways.
Ingredients
- 125 gr. butter at room temperature
- 125 gr. of sugar
- 2 envelopes of vanilla sugar or 1 teaspoon of vanilla extract or essence
- 3 whole eggs
- a pinch of salt
- 200 gr. all-purpose wheat flour
- 2 teaspoons baking powder or baking powder (Royal type)
- 1 to 6 tablespoons milk at room temperature
- the zest of ½ mandarin (ecological and / or organic and washed with hot water)
- the juice or juice of 1 tangerine
- 350 gr. red currants (we use frozen ones, but you can also use fresh ones)
- 2 tablespoons icing sugar or neva sugar for garnish (optional)
- 1 removable round mold of approx. 22 cm. diameter
Instructions
- Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit (top and bottom).
- Prepare the mold by smearing it with butter and then dusting it with flour. You can also line the bottom of the removable pan with nonstick baking paper and butter both the pan and the baking paper. Reservation.
- In a large mixing bowl, cream the butter and sugar together with an electric mixer for cakes until you have a very smooth dough.
- Combine the vanilla sugar and vanilla essence in a mixing bowl.
- One at a time, add the whole eggs. Allow one egg to fully incorporate before adding the next.
- Continue beating after adding the tangerine zest and tangerine juice or juice.
- Reduce the mixer speed to low and add the sifted wheat flour, baking powder, and pinch of salt in batches, interspersed with the milk. Do not over-mix; only mix until the ingredients are evenly distributed in the dough. Cleaning the container's walls with a spatula is a good idea. When the dough falls, it will be shiny, thick, and very heavy.
- With a spatula, incorporate the red currants and mix well until the fruit is evenly distributed throughout the dough.
- Pour the mixture into the mold that has been previously prepared. To remove air bubbles, level the cake's surface and tap the pan against the kitchen counter.
- Place the cake on the middle rack of a preheated oven and bake for about 60 minutes, or until a clean knife or wooden stick comes out clean. Keep in mind that the baking time is always different for each oven. We usually require more time.
- Remove the cake from the oven and set aside for 5 minutes before unmolding.
- Remove from the mold and cool on a rack.
- Before cutting the cake, if desired, sprinkle with icing sugar or neva sugar.
Notes
- You can freeze this cake in a plastic food bag or a plastic container with a lid and thaw it at room temperature for 2 to 3 hours before serving.
Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 376Total Fat 15gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 5gCholesterol 104mgSodium 370mgCarbohydrates 55gFiber 3gSugar 31gProtein 6g
