Have you ever tasted a slice of fresh red currant cake? Hi! It’s Liz from “Food in Motion” and I’m happy to share my grandmother’s Red Currant Cake recipe with you today. It’s been in the family for years now and most family members know this cake and are reminded of our grandmother when eating it. In July we were back in the Alps enjoying a week of vacation. My daughter was delighted to see that my cousin now has seven chickens that her 12-year-old daughter takes care of. I think this is such a great way to prepare a kid for real life! Not only does she have to feed the chickens, she also has to clean their shed and collect the eggs, which she sells to neighbors and friends. She gets to keep the money she earns, but has to buy new food from the proceeds, and learns about bookkeeping in her own little chicken business!’
While filming, the kids had fun looking for the eggs and feeding the chickens. They also used the freshly discovered eggs for the dough and beat the eggwhites and make the cake.
In my last little video I told you about our au pair Taylor, who was coming to spend the summer with us. Well, she’s here now and is wonderful! What a great experience: to let someone into your life, show them your culture, learn more about theirs and share so much with them. She also starred in this video, guiding the kids through the different steps of the recipe. Actually, it’s super easy to make this cake – just try it out with your kids, too!
Red Currant Cake
2 cups flour
1 teaspoon bakingpowder
1/3 cup sugar
pinch of salt
2 egg yolks
1/2 cup butter
Mix the dry ingredients together, then add the eggs and the butter. Knead with your hands until it holds together. Grease a cake pan with butter and press the dough onto bottom and up the sides of the pan. Set aside.
2 1/2 cups of red currants
4 egg whites
1 1/2 cups ground almonds
1/2 cups sugar
Preheat the oven to 350 °F. Wash the red currants and pick them from their stems, it’s easiest using a fork. In a separate bowl whisk the egg whites until soft peaks form. Fold in the ground almonds and sugar, then add the red currants. Spoon the mixture into the prepared pan and bake for approx. 50 minutes. If the top turns too dark, cover it with aluminium foil and continue baking. Cool and remove the cake from the cake pan. Enjoy! – Lisa.
(photos/text/video: Lisa Nieschlag)