Red currants buttermilk cake with olive oil
Bundt cakes are one of the easiest cakes to make. No mixer, not too many dishes, never fail recipes. If you find one recipe that works for you, you can improvise with the ingredients as long as you keep the basic proportions of wet and dry ingredients constant.
Red currants make a sweet and tangy cake that you can serve on its own or with a little whipped cream or ice cream. The red currants have tiny seeds in them and you may notice them when you take a bite but I like it anyway. I have looked on line to see how other people use red currants in their recipes and did not see any mention of the seeds in baking. Do you know anything about this? I asked my wannabe Italian friend Val of More than Burnt Toast blog about it and she said : “I love currants. It would be like the bread they make in Italy during harvest that has grapes with the seeds, although their seeds are much larger”. If it’s good enough for Val, it’s good enough for me. In any event, If the seeds bother you, replace the red currants with raspberries.
In the meantime, enjoy.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 1/4 cups sugar
1/2 cup fruity olive oil
1 cup buttermilk
1 cup red currant berries, stems removed
Combine flour, baking powder, baking soda and salt in a bowl and mix.
Combine eggs, sugar and oil in another bowl and mix with a whisk until light and fluffy, about 3 minutes.
Start adding the flour to the egg mixture alternating with the buttermilk. Do not over mix. Scrape the side of the bowl with a spatula to make sure all is blended.
Add half the red currants and mix it in gently.
Spray a bundt pan with non-stick spray and pour the batter into it.
Sprinkle the remaining red currants on top of the batter and swirl them in with a fork just a little.
Bake at 350F about 45-60 minutes. It should be springy to the touch and golden when ready.
Cool in the pan and then invert to release.
Served with whipped cream