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!
YouTube Video
Photos
1. Viviane~ "Recette délicieusement fruitée" (June 2023)
Nutrition
Serving: 6g | Calories: 330kcal | Carbohydrates: 49g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 224mg | Potassium: 286mg | Fiber: 4g | Sugar: 26g | Vitamin A: 168IU | Vitamin C: 32mg | Calcium: 157mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com