Red Currant Upside Down Cake
A Fantastic Summer Cake which will surprise you at every bite from the blend of a sweet sponge and the tangy red currant.
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)
Nutrition
Nutrition Facts
Red Currant Upside Down Cake
Amount Per Serving (6 g)
Calories 330
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 83mg28%
Sodium 224mg10%
Potassium 286mg8%
Carbohydrates 49g16%
Fiber 4g17%
Sugar 26g29%
Protein 7g14%
Vitamin A 168IU3%
Vitamin C 32mg39%
Calcium 157mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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