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🍰 Fluffy Redcurrant Bake

212 kcal · 30 min · 4 servings

Ingredients

• 250 g red currants
• 3 eggs
• 40 g powdered sugar from birch sugar (4 tbsp)
• 1 pinch allspice
• 1 pinch salt
• 0.5 organic lemon
• 125 ml milk (1.5% fat)
• 125 g flour
• 50 g slivered almonds (4 tbsp)

Instructions

1. 1. Thoroughly wash the redcurrants under running water.
2. 2. Let the berries drain completely in a sieve.
3. 3. Remove the stems from the berries by running a fork over them.
4. 4. Place the de-stemmed redcurrants into a separate bowl.
5. 5. Beat the eggs with a hand mixer for 4 to 5 minutes until stiff and foamy.
6. 6. Add the powdered birch sugar, allspice, and salt to the egg mixture.
7. 7. Fold the ingredients together gently until evenly distributed.
8. 8. Rinse the half lemon with hot water and dry it.
9. 9. Grate the fine zest of the lemon and save the rest for another purpose.
10. 10. Stir the lemon zest, milk, and flour into the egg whites.
11. 11. Pour the finished mixture into a large baking dish.
12. 12. Distribute the redcurrants and slivered almonds evenly over the surface.
13. 13. Preheat the oven to 180 degrees (160 degrees for fan-assisted or gas level 2 to 3).
14. 14. Bake the casserole for 35 to 40 minutes in the preheated oven.
15. 15. Serve the casserole warm.

Nutrition per serving

• kcal: 212
• Protein: 9 g · Fett/Fat: 8 g · Carbs: 25 g