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Late summer black currant and amaretto cakes

In my most recent CSA basket, I got these late-summer berries (pictured below ) and I, the food-lover that I am, did not have a clue what they were. All I did know was that they were NOT blueberries. I tried googling them, but came up with nothing. Then I turned to twitter. A few tweeple showed me that they were black currants (thank you to the lovely tweeple of the twitterverse for helping me out!). By the way, tweeple is definitely a word. I’m not making it up.

black currants

I’m pretty embarrassed that I had never seen black currants before, and I call myself a foodie? I always encountered these berries in jams and sauces, cooked down and sweetened. Fresh, they are quite tart, so they are perfect baked into a sweet late summer cake.

black currant and amaretto cake

Conveniently, Abby Dodge’s latest baketogether is a summer fruit cake, so that’s what I made with my black currants. I halved the original recipe, and tweaked it a little, using yoghurt in the cake batter (in place of sour cream), and flavoring with vanilla, amaretto, and a touch of organic almond extract to reinforce the flavor of the amaretto. The nutty, amaretto flavor was the perfect complement to the tart black currants.

black currant and amaretto cake

If you don’t have black currants, any berry, fresh or frozen, would work well, especially raspberries. I think most berries would work really nicely with the almond flavor . Even chopped apricot or peach would be nice. The cake is not an airy-fairy kind of cake, but it is definitely spongy. I guess you could say it’s more “rustic.”

The temperatures at night are definitely colder and crisper than they were in July. It’s sad to say, but I guess summer is winding down. Love it or hate it, it had to happen eventually. At least I have these cakes to warm up with.

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Late summer black currant and amaretto cakes

Course Dessert
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 4
Author Janice

Ingredients

  • 3 oz all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1.5 oz unsalted butter room temperature
  • 4 oz granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 tbsp amaretto liqueur
  • 1/8 tsp natural almond extract
  • 1/2 tsp lemon zest
  • 1/3 cup yoghurt 80 mL, 2.5% fat
  • 3 oz black currant 1/4 pint
  • 1/2 tbsp granulated sugar
  • 1 tbsp all-purpose flour

Instructions

  1. Preheat the oven to 350°F. Lightly grease four 250 mL mason jars.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended. Set aside for later.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until well blended, about 3 minutes.
  4. Add the egg, beating on medium speed until just blended.
  5. Add the flavorings and the lemon zest.
  6. Add the dry ingredients and the yoghurt alternately into the butter mixture, beginning and ending with the dry ingredients. Scrape the batter into the prepared jars and spread evenly. Bake for 8 minutes.
  7. After you put the cakes in the oven, make the topping. Combine the black currants, sugar, and flour in a small bowl. Using a table fork, mix the ingredients together to evenly coat the fruit.
  8. After the cake has baked for 8 minutes, working quickly, slide the oven rack out and scatter the fruit evenly over the top of the cakes. Continue baking until a toothpick or cake tester inserted in the center of the cake comes out clean, about another 15 to 25 minutes.
  9. Serve warm or at room temperature.

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14 Responses to Late summer black currant and amaretto cakes

  1. Ann August 22, 2011 at 4:08 am #

    These are fabulous! I’ve never seen black currents, either…but an amaretto cake in a JAR? You’re not just a foodie, you’re a genius! Buzzed!

  2. purabi naha August 22, 2011 at 4:11 am #

    Wow…these jar cakes are wonderful!! I loved the way you wrote the post.

  3. Jaime Verk - Perez August 22, 2011 at 3:11 pm #

    Love the sound of this and those cute little jars. I’m thinking I could replace the black currents with plums which I have an abundance of right now.

  4. Muffin Tin August 22, 2011 at 6:47 pm #

    The jars are so cute. I must try baking in them. Recipe looks delicious.

  5. Jan August 23, 2011 at 1:46 am #

    @Jaime Verk – Perez Plums in this cake would be awesome!

  6. The Procrastobaker August 23, 2011 at 8:18 am #

    These look…DI.VINE. Anything with amaretto gets a big bookmark from me 🙂 gorgeous little cakes!

  7. Ally August 23, 2011 at 12:41 pm #

    Delightful! What a lovely idea with the jars!

    xo

    http://allykayler.blogspot.com

  8. Kate@Diethood August 23, 2011 at 6:36 pm #

    What a gorgeous dessert!! I love your presentation.

  9. Roxana GreenGirl August 24, 2011 at 2:42 am #

    i’ve only seen red currants, never black … guess that make two (or more) of us.
    Your amaretto cakes sound delicious!

  10. Erin August 25, 2011 at 2:05 am #

    I love this idea! Amaretto is so good! Plus you made them in cute little jars!

  11. Juanita August 26, 2011 at 12:08 pm #

    I love the cake in a jar idea…very quaint 🙂

  12. Valeria September 5, 2011 at 6:47 am #

    lovely idea! I really have to try a recipe in jars and will surely start from here!!

  13. myfudo September 5, 2011 at 1:58 pm #

    That quite a unique currant. I bet that taste good too.

  14. a Palate and a Passport September 5, 2011 at 3:02 pm #

    Amaretto yum, and the jars look cute!

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