Red Currant Plumcake

I bought some “ribes” at the supermarket the other day. I really like them, they are tart and fresh. We know them as currants. I ate a ton of them and then I got to thinking “what if I made a cake?”. So I researched a little bit and came across a neat recipe I wanted to try. Here is the Original. It is in Italian, so I modified it just a bit, and of course translated it for you guys. 🙂 https://blog.giallozafferano.it/passioneegusto/plum-cake-al-latte-con-ribes-e-rose-di-mele/

Red Currant Plumcake

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Servings: 10

Course: Breakfast, Dessert, Snack

Cuisine: Italian

Ingredients Method

Ingredients

  

• 1¾ cups + 2 tbsp all purpose flour
• 2 eggs
• 1/3 cup Sugar
• 1/2 cup Milk
• 1/3 cup olive oil
• 1 teaspoon baking soda
• 1/2 cup Red currents
• 1 Lemon zest
• a pinch of salt

For the apple roses

• 2 cup water
• 2 red apples sliced very thin
• 1/3 cup Sugar I left this out

Method

 

1. Preheat the oven to 350F.
2. Prepare a loaf pan lined with parchment paper, set aside.

Preparing the apples.

1. Put the sliced ​​apples with the peel, the water and the sugar in a saucepan over medium-high heat.
2. Boil the apples for a couple of minutes, just enough time to soften the slices and be able to shape them.
3. After the apples are soft, drain them and let them cool.

Preparing the Cake:

1. In a bowl of a stand mixer, place t the eggs, sugar and lemon zest, and whisk until light and fluffy.
2. Add the milk and oil a little at a time, while still whisking.
3. In a separate bow, sift the flour and baking soda, add into the mixer a little at a time.
4. Once everything is incorporated, remove the bowl from the mixer.
5. Add a pinch of salt and the red currants, mix gently with a rubber spatula.
6. Pour the dough into the prepared loaf pan.
7. Top with the apples. You can roll the slices to make them look like a rose, or use your creative imagination.
8. Bake at 180 degrees for about 40/45 minutes.