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🍰 Juicy Blackcurrant Nut Cake

381 kcal · 30 min · 4 servings

Ingredients

• 250 g Butter
• 200 g brown birch sugar
• 4 Eggs
• 300 g spelt whole wheat flour
• 100 g ground hazelnuts
• 50 g ground almond kernels
• 1 packet baking powder
• 1 pinch ground saffron
• 1 tsp cinnamon
• 1 tiny pinch ground clove
• 1 pinch salt
• 400 g red currants
• 300 g cream cheese (45 % fat in dry matter)

Instructions

1. 1. Line the bottom of a rectangular cake pan (20 x 30 cm) with baking paper.
2. 2. Beat the butter until creamy using a hand mixer.
3. 3. Add the birch sugar and stir until the crunching sound of the crystals disappears.
4. 4. Add the eggs one by one and beat the mixture very foamy for 5 minutes.
5. 5. Mix flour, nuts, almonds, baking powder, saffron, the remaining spices, and salt in a separate bowl.
6. 6. Sift the flour mixture into the butter mixture little by little.
7. 7. Stir the ingredients quickly into the batter using the dough hooks of the hand mixer. Be careful not to overmix the dough to avoid it becoming tough.
8. 8. Wash the blackcurrants and pat them dry.
9. 9. Set aside 100 grams of the blackcurrants for later decoration.
10. 10. Remove the remaining blackcurrants from the stems and fold them into the batter.
11. 11. Pour the batter into the prepared pan and smooth the surface.
12. 12. Preheat the oven to 200 °C (180 °C with fan or gas mark 3).
13. 13. Bake the cake for about 40 minutes.
14. 14. Perform the skewer test to check if the cake is fully baked.
15. 15. Let the cake cool in the pan for 15 minutes after baking.
16. 16. Stir the cream cheese until smooth.
17. 17. Spread the cream cheese thinly over the cooled cake.
18. 18. Cut the cake into pieces and carefully remove it from the pan.
19. 19. Garnish the cake with the reserved blackcurrants.

Nutrition per serving

• kcal: 381
• Protein: 9 g · Fett/Fat: 28 g · Carbs: 29 g