Juicy lemon cake with blackcurrant
8 servings
60 minutes
Juicy lemon cake with black currants is a refined treat that harmoniously combines the refreshing tartness of citrus and the gentle sweetness of berries. This recipe has roots in Russian cuisine, where berries have always been an important part of baking. Black currants add a slight tartness to the cake, while lemon syrup makes it especially moist and fragrant. Flavor nuances are highlighted by honey, cinnamon, and ginger, creating a multi-layered delight. It is perfect for a cozy tea time or festive treat, maintaining freshness and tenderness even the next day. The soaking gives it a special texture, making each piece melt in your mouth.
1
Preheat the oven to 180°C. Grease the cake pan with butter and line it with parchment paper. If the pan is silicone, place it on a baking sheet.
- Butter: 180 g
- Chicken egg: 4 pieces
2
Beat room temperature butter with sugar, lemon and mandarin zest, and a teaspoon of grated fresh ginger until fluffy (5-10 minutes).
- Butter: 180 g
- Sugar: 300 g
- Lemon: 2 pieces
- Mandarins: 2 pieces
- Grated ginger: to taste
3
Add one egg at a time, beating thoroughly each time.
- Chicken egg: 4 pieces
4
Sift the flour with baking soda, baking powder, and cinnamon, and mix it into the mixture using a silicone spatula.
- Wheat flour: 300 g
- Baking soda: 0.5 teaspoon
- Baking powder (raising agent): 5 g
- Cinnamon: to taste
5
Add sour cream and mix gently.
- Sour cream: 150 g
6
Coat the frozen black currants in flour.
- Wheat flour: 300 g
- Blackcurrant: 300 g
7
Spread a third of the mixture in the mold and level it. Mix the remaining dough with currants and place it on top.
- Blackcurrant: 300 g
8
Bake until a toothpick comes out clean.
9
For the syrup, squeeze juice from citrus fruits, grate ginger, add honey, heat in a saucepan until the honey dissolves, and dilute with water if desired.
- Lemon: 2 pieces
- Mandarins: 2 pieces
- Grated ginger: to taste
- Honey: to taste
10
Use a culinary brush to soak the finished cake right in the mold and serve it at the table.
11
Store in an airtight container or food wrap.
