Red Currant Upside Down Cake
With Mom & Dad, we travelled a lot when I was a kid, and growing up oversees. It was impossible to find any red fruits at the grocery store, and if there were some, it was incredibly expensive.
I felt so lucky when we moved to Oregon, as on the weekends, I would always find a new seasonal fruit at the Farmer’s Market. That’s when I first saw red currants. I never had any before, so it was a real treat for me.
Marion, who does not need an introduction anymore, made an incredible cherry upside down cake this year and the blend of the sweet sponge with the tangy red currant, makes it a delight.
This upside down cake is so refreshing after a couple of hours in the refrigerator, especially during Summer Time.
Bon Appétit!
Red Currant Upside Down Cake
Ingredients
- 1 pint red currants
- 3 eggs
- 3.5 oz (100 g) sugar
- 2.5 tbsp canola oil
- 2 tbsp milk
- 1 tbsp vanilla extract
- 5.5 oz (160 g) flour (sifted)
- 2.5 tsp (12 g) baking powder
Instructions
- Preheat oven at 350F/180C.
- Wash your red currants under cold water and let them dry in the colander.
- In a mixing bowl, whisk together eggs, sugar, oil, milk and vanilla extract.
- Slowly, add flour and baking powder. Whisk until smooth.
- Place the red currants at the bottom of the Flexipan®.
- Using a mini ladle, pour the batter over the currants.
- Bake for 35 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25min)
- Once your cake is out of the oven, let it completely cool down, place it in the fridge before unmolding. Then, Serve and Enjoy!
Video
Special Notes
1. Viviane~ “Recette délicieusement fruitée” (June 2023)
