Black currant amaretto cakes

This black currant amaretto cake recipe is baked with a splash of amaretto which adds a lovely almond flavour that pairs so well with black currants. You can bake this cake recipe in a muffin pan or mason jars for individual small cakes or make one 6-inch cake if you prefer.

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.

Black currants are typically used to make liqueurs. The French term for black currant is cassis

Currants are actually quite common a berry at our local markets and I’ve baked with red currants before, which I’ve used to make these red currant muffins or this strawberry and red currant jam. Fresh, currants are quite tart, so they are perfect baked into a sweet late summer cake. I’ve even made a black currant cake topped with a sweet crumble.

black currants

For this recipe, I used yogurt in the cake batter but a common baking substitution would be to replace it with full fat sour cream in the cake batter, which would make these cakes a lot richer. I flavoured the batter with vanilla extract, amaretto, and a touch of organic almond extract to reinforce the flavour of the liqueur. The nutty, amaretto cake is 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 or blueberries. I think most berries would work really nicely with the almond flavour in this cake recipe. Even chopped apricot or peach would be nice. The cake is not overly spongy, but it isn’t dense either. 
black currant and amaretto cake
With certain fruit desserts, when the fruit is mixed into a cake batter, you need a cake with a certain amount of structure to keep the berries from sinking as the cake bakes. Many recipes suggest coating the berries with a little flour (a spoonful is plenty). The flour coating around the berries helps keep them anchored in the cake batter too so don’t skip that step. Still, if you baked this cake with a gluten-free flour, like this gluten-free raspberry cake recipe, you might find the berries sink to the bottom no matter what you do…
These cakes would be great served with scoops of homemade ice cream: try them with the classic vanilla bean ice cream, of course, but you could also top them with lemon custard ice cream.


Black currant amaretto cakes

This amaretto cakes are made with a splash of amaretto to give it an almond flavour, with tart black currants mixed in, then baked in mason jars to make individual cakes that would be great with vanilla ice cream!
Course Dessert
Cuisine American
Keyword amaretto cake, black currant amaretto cake
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 4
Calories 350kcal
Author Janice


OXO whisk
Braun mixer
GIR spatula
Cake tester


  • 95 grams (¾ cup) all-purpose flour
  • 2.5 mL (½ tsp) baking powder
  • 0.625 mL ( tsp) baking soda
  • 0.625 mL ( tsp) fine kosher salt
  • 58 grams (¼ cup) unsalted butter room temperature
  • 100 grams (½ cup) granulated sugar
  • 1 large egg
  • 15 mL (1 tbsp) amaretto liqueur
  • 2.5 mL (½ tsp) pure vanilla extract
  • 2.5 mL (½ tsp) finely grated lemon zest
  • 0.625 mL ( tsp) pure almond extract
  • 80 mL ( cup) yogurt (2 % fat)
  • 85 grams (3 oz) black currants 1/4 pint
  • 8 grams (1 tbsp) all-purpose flour
  • Vanilla bean ice cream optional for serving on top


  • Preheat the oven to 350°F. Lightly grease four 250 mL mason jars.
  • In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended. Set aside for later.
  • In a bowl with an electric mixer beat the butter and sugar on medium-high until well blended, about 3 minutes.
  • Add the egg, beating well until it's incorporated.
  • Add the amaretto, vanilla, lemon zest, and almond extract.
  • Add the dry ingredients and the yoghurt alternately to the creamed mixture, beginning and ending with the dry ingredients.
  • Toss the black currants with 1 tablespoon of flour. Fold the berries into the batter. Scrape the batter into the prepared jars and smooth out the surface.
  • Bake until a cake tester inserted in the centre of the cakes comes out clean, about 20 to 25 minutes.
  • Serve warm or at room temperature with scoops of vanilla bean ice cream.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 350kcal | Carbohydrates: 51g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 132mg | Potassium: 203mg | Fiber: 1g | Sugar: 27g | Vitamin A: 490IU | Vitamin C: 38mg | Calcium: 76mg | Iron: 2mg

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15 Responses to Black currant 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!


  8. [email protected] 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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