Redcurrant Frangipane Crumble Cake
This cake was inspired by a punnet of large redcurrants that my friend generously let me pick in her summer garden. Having spent two seasons picking only small wild redcurrants in the wood behind my parents' house, I was astonished by the size and flavour of these homegrown currants. I decided to team them with almond: a frangipane sponge and a marzipan crumble on top, contrasting with the soft sponge and fruity base. Although this is undoubtedly suited to the summer redcurrant harvest, I think it would also make an eye-catching festivity for Christmas. It will freeze well, so why not make two: one for summer, the other for winter?
This cake is best made with large redcurrants. They will drop to the bottom during baking, creating a fruit layer. If preferred, you could grate the marzipan into the crumble instead of using balls.
Ingredients
For the cake
For the crumble topping
Equipment
1. Preheat the oven to 180°C fan. In a large bowl, use an electric hand whisk to cream the butter and sugar together.
2. Sieve the flour and ground almonds.
2. Using a fork, whisk the eggs and milk together. Add this gradually to the butter-sugar mixture, followed by a spoonful of the flour-ground almond mixture, then a little of the egg again, whisking continuously with an electric hand whisk. Repeat until you have used up all of the egg and flour mixtures.
This cake was inspired by a punnet of large redcurrants that my friend generously let me pick in her summer garden. Having spent two seasons picking only small wild redcurrants in the wood behind my parents' house, I was astonished by the size and flavour of these homegrown currants. I decided to team them with almond: a frangipane sponge and a marzipan crumble on top, contrasting with the soft sponge and fruity base. Although this is undoubtedly suited to the summer redcurrant harvest, I think it would also make an eye-catching festivity for Christmas. It will freeze well, so why not make two: one for summer, the other for winter?
This cake is best made with large redcurrants. They will drop to the bottom during baking, creating a fruit layer. If preferred, you could grate the marzipan into the crumble instead of using balls.
Ingredients
For the cake
- 125g margarine/baking spread
- 125g caster sugar
- 2 eggs
- 1 tablespoon semi-skimmed milk
- 100g plain flour, sifted
- 100g ground almonds, sifted
- 1 teaspoon baking powder
- 250g redcurrants, washed
For the crumble topping
- 50g plain flour
- 50g demerara sugar
- 25g oats
- 40g butter
- 50g marzipan
- Soured cream, to serve
Equipment
- A deep, 7.5-8 inch tin (19-20cm), lined with baking parchment.
1. Preheat the oven to 180°C fan. In a large bowl, use an electric hand whisk to cream the butter and sugar together.
2. Sieve the flour and ground almonds.
2. Using a fork, whisk the eggs and milk together. Add this gradually to the butter-sugar mixture, followed by a spoonful of the flour-ground almond mixture, then a little of the egg again, whisking continuously with an electric hand whisk. Repeat until you have used up all of the egg and flour mixtures.
3. Use a large metal spoon to stir in the baking powder and the redcurrants.
4. Bake for 30 minutes at 180°C fan until the top is golden and firm (it will still feel wobbly underneath).
5. As it bakes, make the crumble topping. Use a fork to mix the flour, sugar, oats and butter together. Roll the marzipan into small balls and add to the mixture. Once 30 minutes of baking time have elapsed, top the cake with the crumble topping and bake for another 20 minutes until the crumble is firm and golden.
6. Transfer to a cooling tray. Serve cold or slightly warmed through, with soured cream on the side if desired.