Like many people in the north, my land is full of redcurrant bushes. We also have many other fruits growing here, but I would have to say that the redcurrants are my favourite. They are not very popular in North America and I can’t quite figure out why. They have a more tart flavour profile than other fruits that are found in grocery stores here, but I personally love the taste, and they are somewhat nostalgic to me due to their prevalence in German baking.

These bright red gems are one of my favourite things about summer here, and I love baking all kinds of different things with them. One of my favourite things to bake is this simple cake recipe — it’s incredibly easy, highlights the currant flavour at it’s best, and is easy to enjoy at all times of the day.

Redcurrants have many health benefits on their own which make things even better. They are high in Vitamin C and antioxidants, which we know can help improve the skin and assist in fighting free radicals in the body. Interestingly enough, redcurrants are also high in iron!

I was originally inspired by a recipe from the Nordic Baking Book by Magnus Nilsson, however my version uses less sugar to better highlight the tart flavour of the currant. I also incorporate applesauce to make it more light, and I use fresh currants (while they are in season), as opposed to Corinthian raisins. In addition, I like to add a simple glaze to the top just to add an extra element.

Ingredients:

40g unsalted butter, at room temperature

160g unsweetened applesauce

150g cane sugar

4 eggs

2 tsp baking powder

250g all-purpose flour or other soft wheat flour

150g fresh redcurrants, plus more as garnish

Almond extract, to taste (optional)

Optional glaze: icing sugar and lemon juice

Directions:

1. Preheat oven to 180 C/350 F. Grease a 23 x 13 x 8cm/9 x 5 x 3in loaf pan.

2. Whisk butter, sugar, and applesauce together in a bowl until a light and fluffy consistency is reached. Add the eggs, one at a time, until they are well incorporated.

3. Sift the dry ingredients into a separate bowl and whisk into wet ingredients until fully combined. Fold in 125g of the currants.

4. Scrape the batter into your prepared pan, then evenly spread the remaining 25g of currants on the top. Bake for 45 minutes or until fully cooked, sometimes it takes longer in my oven. The top should be golden and a toothpick should come out with only crumbs. Pop the cake out of your pan and place onto a cooling rack.

5. When fully cooled, you can make the optional glaze. I just whisk icing sugar and lemon juice together until it has reached a smooth, liquid consistency, just as I would for any other glaze. Pour over the top of your cake and serve. Please enjoy!

Optional substitutions: You can use dried currants if fresh currants are not available in your area. You can also switch out the applesauce for equal parts melted butter, however I prefer the texture that the combination of butter and applesauce provides. Omit the almond extract if you aren’t a fan of marzipan. Personally, I like a hint of almond flavour in this recipe but not too much, which works out to about 1/4 tsp for my taste.