This easy black currant cake is made with ground almond and flavoured with almond extract, topped with fresh black currants, a crispy sugar crumble topping, and sliced almonds
Preheat the oven to 350 ºF (175 °C). Butter an 8-inch springform pan with removable bottom and line the bottom with parchment paper. Set aside
Sweet crumble topping
In a small bowl, combine the ingredients for the crunchy sugar topping. Mix them with a wooden spoon until a soft cookie dough forms. Set aside.
Black currant cake
In a medium bowl, whisk together the flour, ground almonds, baking powder, and salt. Set aside.
In a large bowl, using an electric handheld mixer, cream together the butter, the sugar, the vanilla, and the almond extract for several minutes until they are fluffy and well mixed.
Add the egg and beat it in. Incorporate the milk.
Add the whisked dry ingredients and stir everything together on low to form a smooth cake batter.
Pour the cake batter into the prepared springform pan. Smooth it out.
Scatter the black currant berries over top, then pieces of the soft crumble topping and the sliced almonds.
Bake the cake on the middle rack of the oven until the edges are golden brown and a cake tester inserted in the middle comes out clean. It took about 60 minutes for this cake to bake properly in my oven.
Let cool slightly before running a knife around the edge of the cake and then unclipping the springform to release the sides. Transfer the cake to a wire rack to cool completely.